Sole & Parsnip

Ingredients

• 80g skinless sole fillet
• 100g parsnip, peeled and diced
• Water for steaming and poaching

Method

1. 01

   Peel and dice the parsnip; steam for 12–15 minutes until very tender.

2. 02

   Poach the skinless sole fillet in simmering water for 6–8 minutes until cooked through (sole is thin and cooks quickly). Remove and check carefully for any small bones.

3. 03

   Place steamed parsnip and flaked sole in a blender with a little steaming liquid and blend to a smooth puree.

4. 04

   Cool and serve in age-appropriate portions.

How to offer

Sole's delicate texture blends to an ultra-smooth puree ideal for early eaters.

Storage

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