Genealogy Forum UK

Carol wrote:I've added the method to the Fisherman's Cobbler recipe now so it is all in once place and easier to follow.
How do you vote for this and are we excluded from voting for our own?

Carol wrote:Recipe .
350g/12 oz White fish fillet
350g/12 oz smoked haddock fillet
600 ml/ 1 pint of milk plus extra for glazing
65g/ 2 1/2 oz butter (that's 2 and a half)
25 g/ 1 oz plain flour
salt
pepper
30 ml / 2 tablespoons of chopped parsley
2 hard boiled eggs
75g /3 oz Cheddar cheese- (but I expect more is even better )
175g/6 oz self raising flour
10 ml/2 teaspoons dry mustard

Oven 220 C, 425 F, Gas Mark 7
Cooking time 25-30 minutes
Fillet pieces of fish and remove skin
Put fish in frying pan and add 450 ml/1/4 pint of milk
Simmer and poach for 5 minutes until firm but not cooked though
Remove fish (but reserve the milk for later) and flake fish into bite size chunks
Melt 25g/1 oz of butter in saucepan, stir in flour and milk used from cooking fish. Bring sauce to the boil and season with salt and pepper.
Remove from heat and add fish and parsley to sauce. Chop eggs and add to sauce.
Place mixture in ovenproof dish
Grate the cheese
Place self raising flour in bowl and rub in butter. Add grated cheese and mustard, salt and pepper. Mix in remaining milk to make soft dough and roll out. Cut circle into 8 wedges and use to decorate top of oven dish in a sort of spreading out circle
(No doubt variations are acceptable here) on the decorating theme
Glaze with milk and at this stage I recommend more grated cheese over the top but this is not in the original recipe-but you can't have too much cheese.
Bake in oven

Carol wrote:Ok- I know this isn't how its meant to work but as I got home unexpectedly early today and found some thawing out fish waiting for me , I thought I may as well give it a go - a sort of test drive. Fish is cooking, so are the eggs, then I will have to go out to fetch some self raising flour-such is my forward planning. I will let you know how it went-if I live to tell the tale