Haddock, Cauliflower and Potato Purée
This smooth purée offers a gentle introduction to fish, reminiscent of a mild fish pie. It combines roasted potato and haddock with steamed cauliflower, blended to a perfect consistency for little ones. A splash of milk or butter can be added to adjust the texture. The recipe yields approximately 350g, ideal for batch cooking and freezing portions for future meals.
Ingredients
- 1 medium baking potato
- 1 small piece haddock fillet (or cod or pollack), about 150g
- 1/2 small cauliflower cut into florets
- a splash of milk or knob of butter
Method
- Set your oven to 200C/ fan 180C/ gas 6. Enclose the potato in foil, place it on a baking tray and roast for 1 hour 15 mins. Wrap the fish fillet in another piece of foil, add it to the tray and cook for a further 10 mins or until it is opaque and fully cooked.
- While that cooks, boil water in a saucepan. Set a steamer over the pan and steam the cauliflower florets for about 8 mins or until they become tender.
- After cooking, cut the potato in half and remove the soft interior. Break the cooked fish into flakes, ensuring all skin and bones are discarded.
- Purée the steamed cauliflower, potato flesh and flaked haddock together. You can add a splash of milk or a knob of butter at this stage to achieve your desired consistency.
Nutrition (per serving)
Calories12 kcal
Carbs1 g
Protein2 g
Recipe details
Skill levelEasy
CategoryFamily
DietGluten-free, Healthy
