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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
 love Little Big H

Jan 30, 2014Cristie

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G'day, welcome to Little Big H. My hope when starting this blog was to share and encourage parents to be adventurous with their cooking and to help raise adventurous eaters. more…

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