A real classic. This is something that’s suitable for the whole family, but I tend to make it in little ramekins for grub and freeze them. It’s such a delicious way to get fish in to your baby (as well as our salmon and kumara recipe!) and our boy gobbled this up from about 8-9 months old.
Perfect for those days where we are having something he can’t have (like a kumara and walnut salad with nuts being a choking hazard for him) or where you’ve had eggs on toast and he needs something a little more substantial!
You could add in any greens to this, some chopped spinach or some peas, I used rocket just because I had it in the fridge. But it does add a little peppery kick to this that’s not overpowering – give it a go! When it comes to potatoes, you can use just about any kind, but I’ve found that when I want to make a mash, the agria potatoes turn out to be much more smooth and creamy.
For smaller grubs, where you may want to freeze this in ice trays so you can defrost a smaller amount at a time, I would mix the mashed potato in to the fish and sauce and make it one big mash-up. Then divvy up in to your ice trays.
This’ll make enough for 6 ramekins, so just double or triple it if you want a big family meal and bake in a large oven-proof dish. Freeze this before or after the baking, it’s up to you. I tend to do it afterwards so that there’s minimal faffing when you want to use them!
- 300gm white fish
- 3 agria potatoes
- 1 leek
- ½ cup vegetable stock
- ¾ cup milk
- 1 cup of grated cheddar cheese
- 1 tbsp of flour
- 75gm butter
- Dash of cream
- Handful of parsley
- Handful of rocket or spinach
- Preheat the oven to 180c
- Peel the potatoes and boil in a pot of boilng water for about 20 – 30 minutes until soft.
- Meanwhile, finely chop your leek and melt 50gm of the butter in a saucepan. Once melted, add the leek and sauté for about 10 minutes until soft.
- Chop your fish up in to bite-sized pieces and add to the leek, cook until the fish is white. Add in your parsley and chopped rocket at the end, just until the rocket is wilted. Remove this from the pan and set aside.
- Mix your vegetable stock and milk together in a jug.
- In the same pan, melt the remaining 25gm butter (you’ll need about 1tbsp). Once melted, add in your flour and whisk until a sticky paste forms.
- Then slowly add your milk and vegetable stock mixture, constantly whisking for about 6-10 minutes or until you’ve got a thick sauce. Remove from the heat.
- Add your fish and greens mixture to the white sauce and then stir in your cheese.
- Once the potatoes are cooked, mash with some cream and a little extra butter until smooth.
- Put your fish mixture in to the ramekins or a large dish and then top with potato.
- Bake in the oven at 180c for about 10 – 15 minutes until the potato is a brown and crispy on top.