Tasty fish with cheese sauce and vegetables

From 7 months • Makes 4 portions • Suitable for freezing

It’s a good idea to poach fish in milk and then strain the sauce and use it to make a tasty cheese sauce which you can then mix with the flaked fish and some of your baby’s favourite vegetables. Always check very carefully for bones before serving fish to babies or young children.

Ingredients

15g Rachel’s Organic unsalted butter
60g leeks, washed and finely sliced
1 medium carrot, peeled and chopped
60g broccoli cut into small florets
40g frozen peas
150g cod fillets, skinned
150ml Rachel’s Organic whole milk
3 peppercorns
1 bay leaf
Cheese sauce
20g Rachel’s Organic unsalted butter
1tbsp plain flour
45g Cheddar cheese, grated

Method

Melt the butter in a saucepan. Add the leek and sauté for 3 minutes. Add the carrot, cover with boiling water and cook for 12 minutes. Add the broccoli and cook for 5 minutes. Stir in the peas and simmer for 3 to 4 minutes or until the vegetables are tender.

Meanwhile, put the fish in a pan with the milk, peppercorns and bay leaf. Simmer for 4 minutes or until the fish is cooked. Strain and reserve the cooking liquid. Discard the peppercorns and bay leaf.

To prepare the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the milk in which the fish was cooked. Bring to the boil and cook, stirring until the sauce has thickened. Remove from the heat, add the cheese and stir until melted.

Drain the vegetables and mix with the flaked fish and cheese sauce. Provided the vegetables are tender, this can be mashed or chopped for older babies who are starting to chew. Blend to a purée of the desired consistency for young babies.