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1
Preheat oven to 450F.
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2
Wash leek well and cut into 1/2 inch pieces.
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3
Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
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4
Add flour and cook, stirring, for 1 minute.
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5
Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
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6
Sauce will be thick.
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7
Whisk together flour, baking powder and salt.
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8
Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
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9
Stir in milk and dill with a fork until mixture just comes together.
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10
Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
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11
Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter.
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12
(If you don't have a biscuit cutter, then a glass often works just as well.
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13
).
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14
Sprinkle cod with remaining salt and pepper.
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15
Bring sauce to a simmer and stir in fish, then divide among 4 10 oz.
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16
ramekins.
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17
Top each ramekin with a biscuit then brush with melted butter.
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18
Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.
