Filet of Fish with Cheese Sauce and Vegetables...
for babies! Yup, this is the newest creation I've made for Miss Reagan. I even tasted it (despite my natural dislike for all things fishy) and it was pretty good.
Start by melting 1 tablespoon of unsalted butter. Add 1/2 cup of sliced leeks (the white part only) and saute for 2-3 minutes. Then add 2 medium carrots, peeled and chopped, and cover with 1 cup of boiling water. Cook this mixture for 15 minutes. Add 1/2 cup of frozen peas and cook for an additional 5 minutes.
Meanwhile, place 5 ounces of flounder or haddock (I used flounder) in a pan with 1/2 cup of milk, 3 black peppercorns, 1 bay leaf, and 1 sprig of parsley. Simmer for 3-4 minutes. Remove the fish filets and flake with a fork. Reserve the cooking liquid minus the herbs and peppercorn.
To make the cheese sauce, melt 1 tablespoon of unsalted butter and whisk in 1 tablespoon of all-purpose flour. Slowly add 1 cup of milk (half of which will be the reserved cooking liquid from the fish). Stir until steaming and thickened. Remove from heat and stir in 1/2 cup grated cheddar cheese.
Combine flaked fish, vegetables (drained) and the cheese sauce in the food processor and puree to desired consistency.
This recipe is suitable for freezing and makes about 6 1/4 cup portions. Super easy!
Start by melting 1 tablespoon of unsalted butter. Add 1/2 cup of sliced leeks (the white part only) and saute for 2-3 minutes. Then add 2 medium carrots, peeled and chopped, and cover with 1 cup of boiling water. Cook this mixture for 15 minutes. Add 1/2 cup of frozen peas and cook for an additional 5 minutes.
Meanwhile, place 5 ounces of flounder or haddock (I used flounder) in a pan with 1/2 cup of milk, 3 black peppercorns, 1 bay leaf, and 1 sprig of parsley. Simmer for 3-4 minutes. Remove the fish filets and flake with a fork. Reserve the cooking liquid minus the herbs and peppercorn.
To make the cheese sauce, melt 1 tablespoon of unsalted butter and whisk in 1 tablespoon of all-purpose flour. Slowly add 1 cup of milk (half of which will be the reserved cooking liquid from the fish). Stir until steaming and thickened. Remove from heat and stir in 1/2 cup grated cheddar cheese.
Combine flaked fish, vegetables (drained) and the cheese sauce in the food processor and puree to desired consistency.
This recipe is suitable for freezing and makes about 6 1/4 cup portions. Super easy!
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