Fish in Cheese Sauce

Fresh haddock is a wonderfully lean white fish option for your baby! This recipe brings together several of the usual favorites for a tasty meal that can be served as a fine puree or coarsely mashed for older babies. 
 
Age:30 weeks + 

Ingredients:  
175g haddock fillet  
1/2 leek  
50g frozen sweetcorn  
25g butter  
1 and 1/2 flour  
120ml of milk  
1 egg yolk  
50g grated cheese  
 
Directions:  
Place the trivet on the bottom of the Instant Pot inner pot and add 1 cup of water.

Place the haddock fillet in an ovenproof dish with a spot of butter and some lemon juice, place on the trivet.

  
In another glass dish or jar add the sweetcorn to the trivet.

 
Turn on the Instant Pot to “Steam” and select 5 minutes. When the timer ends, quick release by turning the steam release to the venting position allowing the steam to escape, the valve will then drop and the lid will unlock, press “Cancel”.

 
Clean and dry the inner pot and turn the Instant Pot on to “Saute”. Fry the sliced leek in butter until soft, remove the leeks and set aside.

 
Lower the temperature by pressing “Cancel” then “Saute” adjust to “Less”. Make the cheese sauce by melting the butter in the Instant Pot and stirring in the flour, cook for a few minutes then slowly add the milk and stir until it forms a smooth white sauce. Add the egg yolk and stir until cooked, remove from the heat and stir in the cheese until melted.

  
Flake the fish and vegetables and add them to the cheese sauce.

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