Cod Cobbler
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
cod fillets
|
|
| 2 | ounces |
butter
|
|
| 2 | ounces |
all-purpose flour
|
|
| ½ | litre |
milk
|
*
|
| 3 ½ | ounces |
cheese
grated |
|
| 2 | ounces |
cheese
grated |
|
| 2 | ounces |
butter
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
cod fillets
|
|
| 57.8 | ml/g |
butter
|
|
| 57.8 | ml/g |
all-purpose flour
|
|
| 0.5 | litre |
milk
|
*
|
| 101.2 | ml/g |
cheese
grated |
|
| 57.8 | ml/g |
cheese
grated |
|
| 57.8 | ml/g |
butter
|
|
| 5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
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.
