Halibut & Corn

Ingredients

• 80g skinless halibut fillet
• 60g corn kernels (fresh or frozen)
• Water for cooking

Method

1. 01

   Cook corn kernels (fresh or frozen) in boiling unsalted water for 4–5 minutes until tender.

2. 02

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

3. 03

   Blend cooked corn and flaked halibut with a little cooking liquid until smooth; strain through a sieve if a very smooth texture is needed to remove corn skins.

4. 04

   Cool and serve.

How to offer

Strain for a smooth puree; the sweetness of corn makes this a favourite for young babies.

Storage

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