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1 1/2 lb Skinless filets of cod 2 oz Grated cheese (for scones)
2 oz Butter 2 oz Butter (for scones)
2 oz Flour 1 ts Baking powder (for scones)
1/2 l Milk 1 pn Salt (for scones)
3 1/2 oz Grated cheese 1 x Egg (for scones)
4 servings
Place cod filets in the bottom of a round oven dish. Make a cheese sauce
with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese:
pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour
with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese,
preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg
yolk into the mixture and add enough milk to make a workable dough. Roll
out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. -- Dispose these rounds on top of the sauce, so that they just
about cover the surface; glaze them with a little milk, sprinkle some
more grated cheese over them and bake in a hot oven (450 F) for 25-30
minutes, until the scones are golden brown.
2 oz Butter 2 oz Butter (for scones)
2 oz Flour 1 ts Baking powder (for scones)
1/2 l Milk 1 pn Salt (for scones)
3 1/2 oz Grated cheese 1 x Egg (for scones)
4 servings
Place cod filets in the bottom of a round oven dish. Make a cheese sauce
with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese:
pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour
with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese,
preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg
yolk into the mixture and add enough milk to make a workable dough. Roll
out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. -- Dispose these rounds on top of the sauce, so that they just
about cover the surface; glaze them with a little milk, sprinkle some
more grated cheese over them and bake in a hot oven (450 F) for 25-30
minutes, until the scones are golden brown.
