Haddock & Carrot

Ingredients

• 80g skinless haddock 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 soft.

2. 02

   Poach the skinless haddock fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for bones.

3. 03

   Place carrots and flaked haddock in a blender with a little of the steaming water and blend to a smooth puree.

4. 04

   Cool to room temperature before serving.

How to offer

Serve on a preloaded spoon; the natural sweetness of carrot complements mild haddock.

Storage

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