Smoked cod cobbler recipe
This ultra-comforting twist on a fish pie recipe is crowned with a mustard and cheddar scone topping. Serve with seasonal greens of your choice
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Ingredients
- 2 x 230g packs smoked cod loins
- 400ml semi-skimmed milk, plus 3 tbsp for the topping
- 30g unsalted butter
- 1 x 500g pack leeks, trimmed and sliced
- 30g plain flour
- 1½ tbsp chopped tarragon
- zest of 1 lemon
- steamed greens, to serve (optional)
- 225g self-raising flour, plus extra to dust
- 1 tsp baking powder
- ¼ tsp fine salt
- 115g cold unsalted butter, cubed
- 60g cheddar, finely grated
- 1½ tsp wholegrain mustard
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