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Fillet of Flounder with Carrot, Cheese and Tomato
Annabel Karmel
Ingredients
4 medium carrots, peeled and sliced
8 ounces flounder fillets, skinned
2 tablespoons milk
3 tablespoons unsalted butter
2 medium tomatoes (8 ounces), peeled, seeded and chopped
1/3 cup grated cheddar cheese
Directions
Put carrots in steamer set over a pan of boiling water and cook for 15 minutes. Meanwhile, place the fish in a microwave dish, add the milk, dot with 1 tablespoon of butter and cover, leaving an air vent. Microwave on high for two to three minutes. Alternately, put the fish in a pan, cover with a little milk and simmer for three to four minutes or until cooked.
Melt the remaining 2 tablespoons butter in a saucepan, add the tomatoes and saut矵ntil mushy. Stir in the cheese until melted. Blend the carrots with the tomato mixture. Remove the fish from its cooking liquid and flake, making sure there are no bones. Mix the fish with the carrots and tomatoes. For younger babies, you can blend the fish together with the carrots and tomato for a smoother texture.
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