Sole & Sweet Potato

Ingredients

• 80g skinless sole fillet
• 120g sweet potato, peeled and cubed
• Water for steaming and poaching

Method

1. 01

   Peel and cube the sweet potato; 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. Remove and check carefully for any small bones.

3. 03

   Combine steamed sweet potato and flaked sole in a blender with a little steaming liquid and blend until smooth.

4. 04

   Cool and serve.

How to offer

A gentle and sweet-tasting first fish puree; sole is very mild and sweet potato is universally loved by babies.

Storage

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