Haddock & Millet

Ingredients

• 80g skinless haddock fillet
• 40g millet, rinsed
• Water for cooking

Method

1. 01

   Rinse millet and cook in unsalted water for 20 minutes until soft and creamy.

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

   Combine cooked millet and flaked haddock in a blender with a little cooking liquid and blend to a smooth puree.

4. 04

   Cool to room temperature and serve.

How to offer

Millet is gluten-free and easy to digest; a great grain base for a first fish meal.

Storage

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