This Fish Cobbler recipe is a simple twist on a classic fish pie, replacing pastry or mashed potato with a scone or dumpling type topping which bakes beautifully to give a soft middle and crunchy top. I’ve used smoked salmon here, but you can replace the fish with any type of fish or prawns. Serve this with a jacket potato for a wonderful, warming winter dinner.

Serves 4
For the sauce…
3 heaped tbsp butter
2 large leeks (chopped)
2 tbsp plain flour
Small glass of white wine
400ml milk
4 fillets of your fish of choice, cut into chunks.
For the topping…
10oz self raising flour
4oz cream cheese
1tsp caster sugar
50ml milk (approx.)
30g cheddar (or parmesan) cheese to finish
Pre-heat the oven to gas 6/180 fan.
In a medium saucepan, melt the butter. Add in the chopped leeks and cook until the leek have begun to soften. Pour in the white wine and cook for 2-3 minutes. Sprinkle in the flour and mix well. Gradually add the milk until it has all combined and then bring to the boil, stirring continuously. Remove from the heat and set to one side.
In a large bowl, add the flour, sugar and the cream cheese. Mix to combine (using your hands here is easier). Then add the milk a little at the time until the crumbs combine to form a soft, sticky dough.
In an oven proof dish (approx. 10inch square or similar), pour the sauce and add the fish chunks. Stir together and spread over the dish. Using your hands, break the dough into pieces and place carefully on top of the sauce. Gently spread them out but its ok if there are gaps, you want the dough to stay on top of the sauce. Grate the cheddar cheese on top.
Place into the oven and bake for 15-20 minutes until the top is golden brown.

