Weaning recipe: Haddock, cauliflower & potato purée
- Caroline Hire – Food writer
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Makes about 350g
Easy
Prep: 10 mins
Cook: 1 hr and 25 mins
A star rating of 3 out of 5.2 ratingsRate
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Similar in taste to a creamy and mild fish pie, this potato-based purée is a great way of introducing omega-3-rich haddock into your baby's diet, once they're ready for protein
Gluten-free
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
1 medium baking potato
-
1 small piece haddock
fillet (or cod or pollack), about 150g
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1/2 small cauliflower
cut into florets
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a splash of milk or knob of butter
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Nutrition: per tbsp
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kcal12
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fat0.1g
low
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saturates0g
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carbs1g
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sugars0.2g
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fibre0.2g
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protein2g
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salt0g
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Method
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step 1
Heat the oven to 200C/ fan 180C/ gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in a piece of foil, put on the same tray and continue cooking for another 10 mins or until opaque and cooked through.
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step 2
Meanwhile, bring a pan of water to the boil, place a steamer on top and steam the cauliflower for around 8 mins or until tender.
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step 3
Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.
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step 4
Blitz the cauliflower, potato and haddock, adding a splash of milk or knob of butter if you like, to loosen the purée.
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A star rating of 3 out of 5.2 ratings
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