Preparation

30min

Videos featured are for demonstration purposes only. Ingredients and methods may vary. Please prepare food and drink following the written recipe below.

Level 4 puréed dysphagia diet

Method:
1. Heat a pan on the stove and melt the butter, stir in the flour and cook for one minute.
2. Combine the fish stock and milk, then gradually add to the flour mixture until evenly combined, add mustard.
3. Add the cheddar and Parmesan cheese and stir until melted and fully combined, season to taste.
4. Add the smoked haddock and cook over a low heat until the fish starts to flake.
5. Transfer to a blender and process until smooth with no particles - if needed use a sieve to remove any bits.
6. Mix in the Nutilis Clear and leave to stand for one minute.

Serving Suggestion: Serve with pea and sweet potato purées.

Ensure you complete dysphagia texture checks.

For more information on how to prepare and present meals using Nutilis Clear, take a look at our chef’s preparation and presentation tip videos.

Additional portions can be frozen for later use or refrigerated for up to 24 hours. For further information on storing and reheating recipes click here.

Please be aware that blending hot foods can be dangerous. Always check the manufacturer’s instructions to ensure your blender is suitable for processing hot foods and follow their instructions for safe blending.

*Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.