Every time my Auntie Brigid served this to my Uncle Padraig, he used to mutter "Go n-ithe an cat thu' is go n-ithe an diab-hal an cat," which I finally discovered means "May the cat eat you, and may the cat be eaten by the devil". Maybe she was using too much salt. Or maybe he was just nuts.
1-1/2 lb fillets of cod, skinned
For the cheese sauce:
2 oz butter
2 oz plain flour
1/2 pt milk
4 oz grated cheddar cheese
For the scone topping:
8 oz self-raising flour
2 oz grated cheddar cheese
2 oz butter
pinch of salt
yolk of 1 egg
milk as needed
Lay the cod fillets in a round ovenproof dish
For the sauce: Melt butter in small saucepan. Remove from heat. Stir in the flour until the mixture is dry and sandy. Gradually add the milk, stirring continuously. Return to heat, continue stirring and bring to a boil. Stir in ceese.
Pour the cheese sauce over the fish
Put the flour for the scones in a bowl and rub in the butter. Add pinch of salt and grated cheese.
Stir in the egg yolk and enough milk to make a workable dough
Roll out to a thickness of 1/2 inch and cut into small rounds with a cutter or tumbler
Lay the rounds on top of the cheese sauce so they they just about cover the surface
Glaze them with a little milk, sprinkle on some grated cheese and bake at 400F for 25-30 minutes or until the scones are golden brown.
From "The Feckin' Book of Everything Irish" by Colin Murphy and Donal O'Dea
All images and original content Copyright © 2003 - 2017 Joe Kennedy