With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
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.
