Suitable for weaning babies. When weaning my babies, I found batch cooking and freezing meals a great help. I’ve kept this in mind with the measurements provided but if batch cooking is not for you, please feel free to reduce the quantities accordingly. This meal is super easy with minimal prep and is suitable for all the family.
INGREDIENTS:
FOR THE SAUCE:
50 g butter
1 large shallot, diced
50 g flour
100 mls cream
500 mls fish or vegetable stock
1 1/2 tsp chopped fresh dill or chives, chopped
salt & freshly ground black pepper, to season
FOR THE SALMON & COD FILLING:
400g Salmon
400g cod or other white fish
150g frozen peas
Optional: 70g diced carrots
FOR THE POTATO TOPPING:
1kg potatoes
1 egg
60g butter
100mls milk
METHOD:
- Preheat the oven to 200ºC/400ºF/Gas 6.
- Cut the fish into small chunks and place in oven tray or mini ramekins depending on your preference.
- Scatter the peas (and carrots if using) on top of the fish.
- For the sauce, lightly saute the shallot for 5 mins in the melted butter or until soft in texture.
- Add the flour and stir to form a roux.
- Now, gradually add the fish stock. Stir consistently to avoid lumps and allow to thicken.
- Once thickened, turn off the heat and add the cream and season. Pour the sauce over your fish and vegetable mixture
- Meanwhile, boil the potatoes in salted water.
- Drain and mash with the butter, milk and beaten egg.
- Spread the potato topping over your creamy filling and bake. If assembled in ramekins, cook for 25 mins and if in the oven tray cook for 30-35 mins.
- Suitable for freezing.