Fish mornay sauce ice cubes

Fish mornay sauce ice cubes

By
From
Recipes From a Normal Mum
Makes
20
Photographer
David Loftus

If you’re only going to make one purée for your babies then I’d recommend this one. It’s a multi-tasker. You can serve it with mashed potato and mashed up peas or add to cooked pasta and veggies for a quick fishy pasta dish. My mother always used to make her epic fish pie with a layer of mashed up boiled eggs, so in homage to her I serve this with wedges of hard-boiled egg or strips of omelette.

Ingredients

Quantity Ingredient
150ml whole milk
2 small fillets white skinless fish, cut into 2 cm chunks, such as coley or pollack
20g butter
20g plain flour
25g cheddar, grated
ground black pepper, (optional)
pinch freshly ground nutmeg

Method

  1. Pour the milk into a saucepan and add the fish. Bring the pan up to a simmer over a moderate heat; this takes about 3 minutes. As soon as the fish is opaque remove it from the heat – this will only take another minute or so. Remove the fish with a slotted spoon and set aside. Pour the cooking milk into a jug. Melt the butter in the saucepan then add the flour and whisk until smooth and no lumps are left. Cook for 1 minute over a medium heat then add a little of the milk, whisking all the time to get rid of any lumps. Keep adding the milk a little at a time and whisk until you have a thick, smooth sauce. Remove from the heat and stir in the cheese, some pepper and the nutmeg. Add the fish and either serve as is to older children or blend to a purée for babies.
Tags:
Great British Bake Off
Holly
Bell
Mum
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