Pollock and Leek Cobbler

Perfect for a dinner party, this recipe is sure to wow your guests.

35 minutes
4 people


  • 1 tbsp butter for greasing
  • 500 g frozen pollock wild Alaska fillets, thawed
  • 500 g frozen leeks


  • 300 ml milk skimmed
  • 40 g butter
  • 40 g plain flour
  • 1 tbsp chives (or spring onion) chopped
  • 1 egg beaten
  • 1 tbsp milk

Cobbler topping:

  • 150 g self raising flour
  • 40 g butter
  • 50 g cheddar cheese grated
  • 1 tbsp frozen parsley (or chives) chopped
  • 1 egg beaten
  • 2 tbsp milk


  • Preheat oven to 200°C, fan oven 180°C, gas mark 6. Grease 4 individual baking dishes or 1 large dish with a little butter.
  • Put pollock into large frying pan or wok with the leeks. Cover with water, then heat and simmer for 5 or 6 minutes until fish is cooked – the flesh should be opaque and flake easily. Drain and cool, then flake the fish into large chunks.
  • To make the sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Add chives or spring onion, stir in pollock and leeks. Season, then share between the 4 dishes.
  • For the cobbler, sift flour into a large bowl. Rub in butter or margarine until mixture resembles fine breadcrumbs. Stir in 2/3 of the cheese and all the chives or parsley. Beat egg and milk together and mix just enough into the dry ingredients to make a soft, but not sticky dough. Knead lightly for a few seconds and roll out on a lightly-floured surface to a thickness of 2cm (3/4”). Use a small cutter to stamp out 8 rounds. Place 2 on edge of each baking dish and brush with remaining egg and milk mixture. Sprinkle reserved cheese on top.
  • Bake for 15-20 minutes until the cobbler topping has risen and is golden brown. Serve at once, with vegetables (cooked from frozen).