White fish in mashed potatoes
Any white, flaky fish fresh from the market can be used for this dish. This is a simple version of brandade, a French Provençal dish served as either a main course or side dish. Prepare the mashed potatoes first so they are ready for the poached fish. To round out the meal, serve Spinach With Pine Nuts (recipe on next page) on the side.
(SERVES 4; FOR AGES 1-4; PREP TIME: 50 MINUTES)
1. Boil 1 pound peeled and quartered Yukon gold potatoes in lightly salted water for 20 to 30 minutes. Drain and let cool. Rice potatoes when cool. In a saucepan, heat 1⁄2 cup whole milk and 1⁄4 cup unsalted butter. Stir in riced potatoes until smooth. Then stir in 1-1⁄4 cups yogurt. Season with sea salt and freshly ground pepper, if desired. Cover with foil and keep warm in 250 degree F oven.
2. In a large sauté pan, bring 1⁄2 inch water, 1⁄4 cup extra-virgin olive oil and juice of 1⁄2 lemon to a boil. Decrease heat to medium and cook 1 minute. Place 1-1⁄2 pounds white fi sh fillets, such as ling cod or halibut (seasoned with sea salt and freshly ground pepper, if desired) in the water; cover. Decrease heat to a simmer and poach for 5 minutes, until fish is flaky.
3. To serve:
For 1- to 3-year-olds, flake a portion of the fish and fold it into the mashed potatoes.
For 4-year-olds to adults, top the mashed potatoes with the fish. Pour pan juices over fish.
For adults, garnish with thinly sliced basil, if desired.
Per toddler serving (2 ounces fish and 1⁄4 cup potatoes): 197 calories; 29% protein (14 g); 22% carbohydrate (10 g); 49% fat (10.5 g); 3.5 g saturated fat; 242 IU vitamin A; 4.2 mg vitamin C; 0.7 mg iron; 99 mg calcium; 0.7 mg zinc; 15 mcg folate; 1 g fiber.