| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Irishfood |
4 |
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
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.
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