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Monday, December 14, 2009

Avocado and White fish recipe ( 8 months +)

1 ripe Avocado
1 White fish fillet (cod, Haddock, Sole)
2 tablespoons of Béchamel sauce
Pinch of Rock or Sea salt optional
Pinch of Pepper optional
Preparing fish:
You can steam or stir-fry fish in butter or olive oil, till fish is tender and absolutely cooked. Mash it with a fork. Set aside.
Preparing Béchamel sauce:
Melt a teaspoon of butter in the heavy sauce pan, add 1 tablespoon of flour and stir constantly for 1 min. Add 1 cup of Whole milk while stirring constantly. Bring it to a boil to cook the flour. Add salt and black pepper to taste.
Now, de-seed the Avocado, mash it, and mix with the prepared fish and add 2-3 tablespoon of Béchamel sauce.
I always divide prepared lunches into individual portions. Store them in small single portion containers and freeze them till next time.

Avocado goes well with:

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