This is a delicate tasting puree and a great introduction to fish for your baby. Any delicate tasting white fish will be fine in the recipe and combined with the witlof (Belgian endive) it is a lovely combination.
Sole, Cauliflower & Witlof Puree
Ingredients
- 150 g Sole Fillet (approximately 2 fillets with skin off and bones removed)
- 2 cups roughly chopped cauliflower
- 1 witlof
- a few sprigs of parsley
- zest of one lemon and a little squeeze of lemon juice
Instructions
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Add all ingredients to a steamer basket except the lemon juice and cook until the vegetables are tender and the fish is cooked through. About 15 minutes
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Once cooked add to a blender with a squeeze of lemon juice and puree until smooth
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Serve warm, freeze remainder
Recipe Notes
Makes approximately 8 x 60 ml portions
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