Sole Purée with Cauliflower and Witlof

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.

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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

• 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
• Once cooked add to a blender with a squeeze of lemon juice and puree until smooth
• Serve warm, freeze remainder

Notes

Makes approximately 8 x 60 ml portions