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1
Put oven rack in middle position and preheat oven to 450F.
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2
Wash leek in a bowl of water, then lift out and drain well.
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3
Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes.
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4
Add flour and cook, stirring, 1 minute.
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5
Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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6
Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes.
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7
(Sauce will be thick.)
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8
Remove pan from heat.
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9
Whisk together flour, baking powder, and salt in a bowl.
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10
Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal.
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11
Stir in milk and dill with a fork until mixture just comes together.
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12
Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times.
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13
Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
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14
Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
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15
Bring sauce to a simmer and stir in fish, then divide among ramekins.
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16
Top each ramekin with a biscuit, then brush biscuits with melted butter.
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17
Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
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18
*Available at Bridge Kitchenware (800-274-3435).
