As promised to Lindsey... a great fish puree...
10 oz. sole fillet (or any white fish)
dash lemon juice
1 tbsp finely diced onion
2 cups broccoli florets, washed
2 carrots, washed, peeled and sliced
1 tsp flour (aprox)
1 tsp butter (aprox)
1/2 cup breast milk/formula or high fat cow's milk
1/2 cup grated cheddar (2 oz)
Place fish on tinfoil. Sprinkle with lemon juice and onion. Wrap fish in foil. Bake in 375 F oven until fish is thoroughly cooked, about 20 minutes.
Open foil to allow cooling. Flake fish apart with fingers to remove both skin and bones. Set aside; reserving juices.
Meanwhile in steamer, cook veggies over boiling water until tender, set aside.
In saucepan, whisk flour and butter together over medium heat until paste forms. Add 1/4 cup milk, whisking constantly until lumps disappear. Add cheese and remainder of milk, whisking until cheese melts.
Add cooking juices to pan; whisk until sauce thickens.
Blend (or mash) veggies, sauce and fish to desired consistency.
Fill ice cube trays and freeze.
Yields about 14 cubes.
Sharon
