Little Fisherman's Delight: A Creamy and Nutritious Hake, Carrot, and Sweet Potato Bake with a Fun Twist of Black Olives for Your Tiny Seafood Lovers!
Ingredients
- 70 gr of sweet potato
- 100 gr of carrot
- 30 gr of coley
- ½ black olives (pitted)
- ½ tsp of liquid cream
- 65 mL of skimmed milk (cow)
Directions
Step 1
Peel the sweet potato and carrots and wash them. Cut the sweet potato in half, then into thin slices.
Step 2
Peel and cut the carrots into thin slices.
Step 3
Slide a finger along the fillet to check that there are no bones and cut the fish into small 1cm cubes.
Step 4
Place the sweet potato in the steamer basket.
Step 5
Place the coley in the steamer basket.
Step 6
Put the carrots in the steamer basket.
Step 7
Put water in tank 2 and start cooking.
Step 8
Preheat oven to 200° C. Place the sweet potatoes and carrots in the bottom of a baking dish. Crumble the fish and place in the dish.
Step 9
Pour the liquid cream into the blender bowl.
Step 10
Place the pitted olives in the blender bowl.
Step 11
Pour the skimmed milk into the blender bowl.
Step 12
Blend the bowl content.
Step 13
Cover the preparation.
Step 14
Bake in the oven for 15 minutes.
Babycook Recipes: Hake Dauphnois