1 1/2 lb Skinless filets of cod
3 TBSP butter
3 T Flour
1 1/2 cup milk
1/2 cup grated cheddar cheese
1/2 Grated white cheese (for scones)
2 TBSP Butter (for scones)
1 t Baking powder (for scones)
1 pinch salt (for scones)
EGG (for scones)
Place cod filets in the bottom of a round oven dish. Make a cheese sauce
with
butter, flour, milk and grated cheddar 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
grated white cheese (or if using Parmesan, 1/4 cup). 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. -- Place these rounds on
top of the
sauce, so that they just about cover the surface; glaze them with a little
milk and
beaten egg, 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. Servings:
4