Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, ½ liter milk and 3 ½ oz grated cheese; pour over fish.
Then make scone dough: rub 2 oz butter into 8 of flour with 1 teaspoon baking powder and pinch of salt. Add 2oz grated cheese preferably mature cheddar or a mixture of that and parmesan.
Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of ½ inch and cut into small rounds with a scone cutter.
Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450F) for 25-30 minutes, until the scones are golden brown.
