members recipes

Serves 4

Ingredients
Butter, for greasing
500g (1lb 2oz) fillets wild Alaska pollock, skinned
2 leeks, sliced

Sauce:
300ml (½t) skimmed milk
40g (1½oz) butter
40g (1½oz) plain flour
1 tbsp chives or spring onion, chopped
Salt and freshly ground black pepper

Cobbler topping:
150g (6oz) self-raising flour
Pinch of salt
40g (1½oz) butter or block margarine
50g (2oz) mature Cheddar cheese, grated
1 tbsp chopped fresh chives or parsley
1 egg, beaten
2 tbsp milk

Method
• Preheat oven to 200°C, fan oven 180°C, gas mark 6. Grease 4 individual baking dishes or 1 large dish with a little butter

• Put pollock into large frying pan or wok with the leeks. Cover with water, then heat and simmer for 5 or 6 minutes until fish is cooked – the flesh should be opaque and flake easily. Drain and cool, then flake the fish into large chunks

• To make the sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Add chives or spring onion, stir in pollock and leeks. Season, then share between the 4 dishes

• For the cobbler, sift flour and salt into large bowl. Rub in butter or margarine until mixture resembles fine breadcrumbs. Stir in 2/3 of the cheese and all the chives or parsley. Beat egg and milk together and mix just enough into the dry ingredients to make a soft, but not sticky dough. Knead lightly for a few seconds and roll out on a lightly-floured surface to a thickness of 2cm (3/4”). Use a small cutter to stamp out 8 rounds. Place 2 on edge of each baking dish and brush with remaining egg and milk mixture. Sprinkle reserved cheese on top

• Bake for 15-20 minutes until the cobbler topping has risen and is golden brown. Serve at once, with fresh vegetables

Cook’s tip: If using 1 large dish, arrange all the scones around the edge of the dish and finish off as before.