Recipe Cod puree with tomato and basil

1. Rinse the potatoes (s). Peel them and cut them into cubes. Weigh 70 g.
2. Cook the potato cubes so that they can mash them in puree. (Steam cooking, microwave, etc.).
3. Cut the cod into cubes, making sure to remove the skin well and that there is no edge.
4. Wash and worldwide the tomato (= remove your skin, for example by scalling it for a minute). Remove the seeds and cut it into cubes. Weigh 65 g.
5. Cook the cod and tomato cubes with a basil leaf (steam cooking, microwave, etc.). The cod must be completely cooked and the tomato cubes very softened.
6. At the end of cooking, keep the cooking juice well. It will allow you to adjust the texture of the mash.
7. Mix or finely crush the potato, tomato and cod cubes, making sure to remove the basil leaf. You need to get a smooth, homogeneous and low puree. If the texture seems dense to you, add cooking fluid and mix/crush again.
8. Fill the terrine up to 2 cm from the drinker, close and immediately proceed to the heat treatment 1h15 hours at 100 ° C.
9. To delight baby, all you have to do is warm it up.

Recipe and photo in collaboration with Magali Jacquet.