River cobbler in dill sauce

    25 min

    Tried river cobbler for the first time today, really enjoyed it, and here is how I cooked it. Serve with boiled potatoes, peas and sweetcorn.


    Norfolk, England, UK
    14 people made this

    Serves: 2 

    • 1 drizzle oil
    • 25g butter
    • 25g plain flour
    • 1 pinch salt
    • 300ml milk
    • fresh dill and parsley to taste
    • 2 fillets smoked river cobbler

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 C / Gas 6.
    2. In a medium saucepan, add a tiny drizzle of oil, and then the butter. When the butter has melted, sieve in the flour and salt, stirring continuously.
    3. When the roux starts to form, gradually add the milk, keep stirring, or use a whisk, to keep the sauce smooth.
    4. When all of the milk has been added, throw in the herbs, and allow the sauce to thicken slightly.
    5. Pour a little of the sauce into an oven proof dish, then lay the fillets of cobbler on top. Finally pour over the rest of the sauce.
    6. Put in the hot oven for about 15 minutes. When cooked the fish is very much like cod and will flake apart.

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    Reviews in English (1)


    absolutely delicious, quick mid week meal for the whole family.  -  17 Oct 2015