Salmon and cod are perfect partners in this creamy, fish dish. Peas and leeks adds a delicious fresh vegetable taste and our signature hint of basil and parsley finish off this classic dish.
6 tablespoons of milk
dash of olive oil
½ onion or 1 shallot peeled and diced
1 garlic clove, peeled and crushed
½ leek trimmed and diced
1 medium carrot, peeled and diced
200ml low salt vegetable or fish stock
1 ½ tsp chopped fresh parsley, time and basil
200 g salmon, skin removed & cut into 2 cm chunks
150 g cod, skin removed & cut into 2 cm chunks
70g frozen peas
Pre-heat the oven to 200ºC/400ºF/Gas 6 if making this for toddlers, for a puree, you do not need to use the oven.
Place the potatoes in a pan of cold water and bring to the boil. Cook for around 20-25 minutes until they are soft. Drain and mash with the butter and milk. Set aside.
To make the sauce, heat the olive oil in a pan and sauté the onion for 5–6 minutes until soft. Add the garlic and leek and cook for a further 8 minutes until soft.
Gradually, stir in the fish or vegetable stock and milk then cook over a medium heat, stirring continuously and bring to the boil and cook for a few minutes to thicken the sauce. Remove from the heat and stir in the chopped herbs.
Add in the fish and peas (make sure to check for bones in the fish).
If making for the whole family or for children over 1 year old. Remove the portion for the family, season well and place in a small dish or 4 ramekins, spoon over the potato (season the potato for the whole family) and grate over some parmesan. Bake in a preheated oven for 25 minutes.
For your baby’s portion place the fish and sauce back on a medium heat and cook for 4-5 minutes until the fish is cooked through. Remove from the heat and blend the fish mix. Mix a little potato in with the fish mix and serve.
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