Cod Cobbler
Submitted by zoedoggy
A proper British fish cobbler with cod fillets in homemade cheese sauce, topped with cheesy scone rounds baked until golden and puffy. Hearty, warming comfort food that comes together in 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the sort of thing you’d find in a cosy pub on a rainy evening, and it would make everything right with the world.
Cod fillets sit in the bottom of a round baking dish, smothered in a homemade cheese sauce made from butter, flour, milk, and plenty of grated cheese. On top, cheesy scone rounds puff up and turn golden brown in the oven, soaking up the creamy sauce from below.
It’s proper comfort food. The fish stays flaky and moist under that blanket of sauce, and the scone topping gives you something to tear apart and drag through every last bit of cheesy goodness on the plate.
Kitchen Tips
- Use mature Cheddar for the strongest flavour, or mix Cheddar and Parmesan for a nuttier, sharper bite.
- Don’t overwork the scone dough. Handle it gently and it’ll bake up light and fluffy. Knead it too much and you’ll get dense pucks.
- Cut the scone rounds small so they cook through evenly. They should just about cover the surface with small gaps for steam to escape.
- The cheese sauce should be thick enough to coat the back of a spoon before pouring. Too thin and it’ll be watery after baking.
Ingredients
Directions
Place cod filets in the bottom of a round oven dish.
Make a cheese sauce with 2 oz each of butter and flour, ½ l milk and 3½ oz grated cheese: pour over fish.
Then make scone dough rub 2 oz butter into 8 of flour with 1 teaspoon 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 ½ 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 for 25 to 30 minutes, until the scones are golden brown.
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