Salmon and potatoes with cheesy dill souce

after 7 months
6 portions
freezable (without potato)

175g fillet of salmon

milk (enough to cover the fish))

1 bay leaf

1 tsp butter
pinch of cinnamon (to mask smell of the fish)

medium potato

Cheese souce
20g butter

2 tbsp flour

175ml milk

2 tbsp grated cheese
dill, spring onions or parley - chopped

Cover fish with enough milk, add a little bit of butter, cinnamon and bay leaf and cook for 5 minutes until fish flakes easily.
Steam or boil potato and mash it.

Melt the butter, stir in flour. Add milk stirring constantly until everything combine. Bring it to boil and cook another minute on a low heat stirring. Remove from the heat, add shredded cheese and dill. Mash the potato with fish, pour the sauce over it.

Fish with spinach

large handful of spinach leaves

fish fillet (salomon, cod)
half coocked egg yolk
teaspoon of canola oil
a slice of garlic, chopped

Steam the fish. Fry garlic in oil, add the spinach and cook until the leaves wilt. Flake the fish with a fork making sure that there are no bones. Add chopped egg yolk. Stew it for a while and blend briefly.

Tigger screamed at the sight of the empty bowl asking for a top-up.