Flounder & Carrot

Ingredients

• 80g skinless flounder fillet
• 100g carrot, peeled and sliced
• Water for steaming and poaching

Method

1. 01

   Peel and slice the carrot into rounds; steam for 10–12 minutes until very soft.

2. 02

   Poach the skinless flounder fillet in simmering water for 6–8 minutes until cooked through. Remove and check carefully for bones.

3. 03

   Combine steamed carrot and flaked flounder in a blender with a little cooking liquid and blend until smooth and creamy.

4. 04

   Cool to room temperature before serving.

How to offer

Carrot's natural sweetness pairs beautifully with delicate flounder; a great first fish meal.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.