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Cheesy fish cobbler recipe

  • Serves 4
  • 35 mins to prepare and 25 mins to cook
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Customer recipe by Sarah Way
Added 87 months ago

Poach the fish in the milk with the bayleaf, peppercorns, salt and onion for approx 7 minutes. Strain the fish, reserving the milk for use later.

Hard boil the eggs for approximately 4 minutes. Then melt the 65g butter in a small pan over a medium heat, add the 45g flour and cook out for approximately 1 minute.

Gradually stir in the milk mixture to the flour and butter mixture, off the heat. Return to heat and thicken, stirring continuously.

Chop the eggs, capers & parsley. Then, flake the fish and ensure there are no bones. Mix the fish, eggs, capers and parsley with the white sauce. Check seasoning and add salt/pepper as necessary. Pour into a 1 litre ovenproof dish.

Next make the scones; Sieve flour (225g SR), baking powder, salt, pepper & mustard powder into a large bowl. Rub in the 40g butter. Grate the cheese and mix half into the flour/butter mix. Bind the mixture with the milk.

Roll out the dough to approx 1½cm thickness and cut into 8 scones. Glaze scones with a beaten egg and place on top of the fish mixture, topping with the remaining grated cheese.

Bake in a pre-heated oven at 200°C for approx 20 minutes or until scones are risen and golden.

Serve with a green salad or seasonal vegetables.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 450g cod
  • 300ml milk
  • 1 bayleaf
  • 6 black peppercorns
  • 1 white onion
  • 2tsp capers
  • 2tbsp fresh parsley
  • pinch sea salt and black pepper
  • 2 eggs
  • 65g butter
  • 45g plain flour
  • For the scones
  • 225g self raising flour
  • 1tsp baking powder
  • pinch salt, pepper and mustard powder
  • 40g butter
  • 70g mature Cheddar cheese
  • 150ml milk
  • 1 beaten egg

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