Crafts and Life

1.5 lb cod or haddock
1 pint milk
1 bay-leaf
2 oz butter
2 oz flour
1 onion, skinned and diced
4 oz peeled prawns
1 tablespoon chopped fresh parsley
Juice of 0.5 lemon
Salt and pepper

SCONE TOPPING
8 oz self-raising flour
Pinch salt
1 level teaspoon baking powder
1 level teaspoon dry mustard powder
2 oz butter
3 oz Wensleydale cheese, grated
1 egg
Nearly 0.25 pint milk

Set oven to 425F/220C/Gas Mark 7.  Cook fish in a pan with half the milk with bay-leaf; do not overcook.  Reserve the liquid; skin and flake the fish.  Melt butter in a pan, stir in flour and cook without browning, stirring all the time for 2 to 3 minutes.  Remove from heat; stir in fish liquid and remaining milk.  Return to heat and, stirring, bring to boil.  When sauce thickens add onion and cook gently for 5 minutes.  Remove from heat and add fish, prawns, parsley and lemon juice; season.  Put into a 2.5 pint ovenproof dish.  SCONE TOPPING: place dry ingredients, except cheese, in a bowl.  Rub in butter, stir in cheese, add egg and sufficient milk to make a soft dough. Knead lightly, roll out to 0.5 inch thick and cut into small scones; arrange, overlapping, around the edge of fish mixture.  Bake for 10 to 15 minutes until the scones are risen and golden brown.

Serves 4 – 6 – taken from Favourite Seafood Recipes