Irish Cod Cobbler RecipeOrigin: Ireland Period: Traditional |
Ingredients:
675g skinless cod fillets For the Scone Dough
225g flour 
Irish Cod Cobbler Preparation:Method:Place the cod fillets in the base of a round (or oval) oven dish. Melt the butter in a pan and mix-in the flour. When completely incorporated add the milk and grated cheese. Mix together then pour over the fish. Form a scone mix by rubbing the butter into the flour. Add the baking powder and a pinch of salt and incorporate thoroughly. Add the grated cheese and egg yolk then add just enough milk to form a stiff dough. Tip this onto a floured surface and roll to about 1.2 cm thick. Cut into small rounds with a pastry cutter then place the scone rounds on top of the sauce to cover as much of the surface as possible. Glaze by brushing with milk, sprinkle more grated cheese over the top then place in an oven pre-heated to 220°C and bake for 25–30 minutes or until the scones are a golden brown in colour. |
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