| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Irish | Seafood, Irish | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Skinless filets of cod |
| 2 | oz | Butter |
| 2 | oz | Flour |
| 1/2 | l | Milk |
| 3 1/2 | oz | Grated cheese |
| 2 | oz | Grated cheese (for scones) |
| 2 | oz | Butter (for scones) |
| 1 | ts | Baking powder (for scones) |
| 1 | pn | Salt (for scones) |
| 1 | Egg (for scones) |
INSTRUCTIONS
Directions: 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 tsp 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. ~- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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