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Recipe for family meals :

Poached salmon with Potatoes, Carrots and Peas in a Creamy Dill Sauce
 

Like most busy mothers, Sian Blunos wanted to feed her baby well, but as a trained chef, working alongside her Michelin-starred chef husband, she didn’t have a lot of free time. This is one of the recipes she has created and published in her book entitled Cooking for Coco - to find out more have a look at the articler under Interesting Bites <click here>

"Even if you buy the salmon ready boned and skinned, run your fingers over the fish before you cook it to make doubly sure no bones remain. Salmon is full of protein and an excellent source of omega 3 fatty acids, which are good for the brain".

Ingredients

5 small potatoes (approximately 1 pound), peeled and chopped
2 medium carrots (approximately 6 ounces), peeled and chopped
2 ounces frozen peas
8 ounces baby’s usual milk
8 ounces salmon, any cut, skinned and boned
1/2 Basic White Sauce
4 - 6 sprigs fresh dill, chopped

Method

  • Bring a large saucepan of water to the boil and add the potatoes. Simmer for 20 minutes, until tender. Remove from the heat and drain.
  • Bring another saucepan of water to the boil and add the carrots. Simmer for 12 minutes, until tender. Remove from the heat and drain.
  • Bring another saucepan of water to the boil and add the peas. Bring the water back to the boil and simmer for about 2 minutes. Remove from the heat and drain.
  • Put the milk and salmon in a large saucepan. Place the saucepan over a low heat and warm the milk until the surface moves, but don’t let it boil. Let the salmon poach for about 5 minutes, until it is firm to the touch. Remove from the heat. Set aside the milk.
  • Make the white sauce but use the reserved milk from the poached fish. Stir the chopped dill into the finished sauce.
  • Put the cooked carrots and peas in a food processor. Break the salmon into it. Add a little of the sauce and process. Add more sauce if required and process again. Repeat until you get the correct texture.
  • Mash the potatoes separately and stir them into the salmon mixture. Add more sauce if necessary. Leave on the side to cool.
  • Divide into portions and serve immediately or freeze.

Technique Tip:

With most of these recipes you can use a food processor or blender to produce a puréed mixture. However, if you are using potatoes, you should add them as small dice just before serving. If they are blended, the starch they contain causes them to break down into a gluey mess.

As your baby grows and has more teeth, you can mash or chop the food instead. The textures will encourage your baby to chew. You will be the best judge of when you can start to do this.

Preparation time: 30 minutes
Makes 6 - 8 portions

Sian Blunos

© Cooking for Coco, Sian Blunos 2003

 
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