Sole & Rice

Ingredients

• 80g skinless sole fillet
• 40g white rice (uncooked)
• Water for cooking

Method

1. 01

   Cook white rice in unsalted water until very soft and tender, about 18–20 minutes.

2. 02

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

3. 03

   Combine cooked rice and flaked sole in a blender with enough cooking liquid to blend to a smooth, porridge-like puree.

4. 04

   Cool to room temperature and serve.

How to offer

A gentle, easy-to-digest combination; sole and rice is one of the lightest first fish meals.

Storage

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