Ingredients
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4½ oz flounder fillet , skinned
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6 peppercorns
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1 bay leaf
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½ cup milk
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2 medium carrots , peeled and diced
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1¼ cups boiling water
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1/3 cup frozen peas
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1 tbsp unsalted butter
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1 tbsp all-purpose flour
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¼ cup cheddar cheese , grated
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Place the fillet, peppercorns, bay leaf, parsley, and milk in a saucepan. Simmer for 5 minutes, or until the fish is cooked. Strain. Reserve the liquid, but remove the peppercorns, bay leaf, and parsley. Flake the fish using a fork, discarding any bones.
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Put the carrots in a saucepan. Pour the boiling water in, and cover. Bring to a boil over medium heat for 15 minutes. Add in the peas, and cook for another 5 minutes. Drain, reserving the water.
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Make the cheese sauce: Melt the butter in a saucepan. Stir in the flour, then gradually whisk in the reserved cooking liquid from the fish.Bring to a boil, and simmer for 2 minutes, until thickened. Remove from heat. Stir in the grated cheese.
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Place the drained vegetables, flaked fish, and cheese sauce in a food processor. Puree until smooth. Add some milk or some of the drained vegetable water if necessary. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.