Poached Cod with Garlic Butter Leeks and Dijon Mash

debianneabdelrahma
Feb 19, 2022
3 min read

With creamy leek and potato for baby

Flaky cod fillet with garlic butter leeks is such a wonderful combination of flavours set against a silky smooth mustard mash. Dijon is perfect for adding a touch of flavour, without being overpowering. Babies will just love the creamy leek and potato as one of their first meals, just watch!

Prep Time: 8 Mins | Cook Time 25 Mins

Serves 4

Ingredients

5-6 Medium Maris piper potatoes peeled and sliced into chunks
A knob of unsalted butter (approx. 20g minimum)
3 Leeks sliced finely into rounds
3 cloves of garlic minced
½ Tin full fat coconut milk
A squeeze of lemon juice
400ml Veggie stock
4 Cod fillets (approx. 4-500g)
Splash of full-fat milk
½ tbsp Dijon mustard

(See notes for adaptations for babies 6 months +)

Method

Set a large pan of water to boil and once boiling, add the potatoes. Cook until soft (takes around 15 minutes).
Whilst the potatoes cook, melt 20g butter in a sauté pan, lower the heat to simmer and fry the leeks for 10 minutes. Spoon 1 tbsp of the leeks into the blender jug and set aside for baby. Add the garlic to the leeks in the pan and cook for 1-2 minutes.
Add the coconut milk and lemon juice to the leeks, and allow to simmer for another 3-5 minutes until heated through.
Meanwhile, heat the stock in a large sauté pan on medium heat. Once bubbling, place the fillets into the water and poach for 5-8 minutes until just cooked through. You can easily test if the fish is cooked by inserting a skewer into the thickest part of the fillet, if cooked you shouldn’t get any resistance. Once just cooked transfer to the pan with the leeks and spoon the sauce and leeks over the top, switch off the heat and alow to rest.
Once the potatoes are cooked through, drain and place one piece of potato into the blender jug containing the leeks and set aside to cool. Mash the remaining potatoes along with a splash of milk, the knob of butter and the Dijon mustard.
Blend the baby’s leek and potato until a creamy consistency is achieved. If it’s too thick for your baby, add 25ml sterilized water and re-blend, repeating this process until the right consistency is achieved.
Serve the cod fillets smothered in the creamy garlic butter and leek sauce with a dollop of the Dijon mash on the side to adults and children 6 months + (see notes), offering any extra seasoning to adults as required.

Notes

6 Months +

Babies can eat the recipe ‘Poached cod with garlic butter leeks’ at 6 months +, simply ignore adding leeks to the blender jug in point 2 and change point 6 to:

“6. Spoon a piece of the cod fillet with creamy garlic butter leeks out of the sauté pan and into the blender jug along with the plain potato, and blend on high for a few seconds until a creamy texture is achieved. If it's too thick for your baby, add 25ml water and re-blend, repeating this process until the right consistency is achieved.”

Or, if you are following a BLW approach, simply mash the piece of potato from point 5 and serve to baby on a plate along with a piece of the fish and the leeks. Drain off some of the sauce before serving so that your baby will be able to grasp the food. Ensure to chop the fish and leeks and allow baby to explore!