Fish and pea purée

Ingredients

• 80g skinless, boneless white fish fillet such as cod, haddock, coley or pollock
• 225ml full fat cow’s milk
• 180g frozen peas, defrosted

Method

1. Wash the fish and dry with kitchen paper. Run your fingers over the fish to check for tiny bones.
2. Gently heat the fish and milk in a non-stick saucepan until the milk just begins to bubble.
3. Cover and reduce the heat to poach the fish for 7−10 minutes – it will flake easily once cooked.
4. Add the peas and bring to a simmer, then stir and cook gently for 1 minute. Cool slightly.
5. Blend with a food processor or hand blender, adding extra milk if you want.

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