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Snuggle Staffing
Raising the Standard of Care Home Catering Support
About the Recipe
Manager Emergency, Level 4 Purée
Ingredients
3kg white fish (cod or haddock)
3kg potatoes, peeled and chopped
500ml full-fat milk
500g grated cheese
250ml double cream
Preparation
Step 1
Boil potatoes until soft, about 15 minutes.
Step 2
Poach fish in milk until fully cooked, then blend with some of the milk until smooth.
Step 3
Mash potatoes with double cream and half of the grated cheese.
Step 4
Combine the blended fish with mashed potatoes, ensuring a smooth consistency.
Step 5
Sprinkle the remaining cheese over the purée before serving.
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