Trout & Amaranth

Ingredients

• 80g skinless trout fillet
• 40g amaranth, rinsed
• Water for cooking

Method

1. 01

   Rinse amaranth and cook in unsalted water (1:2 ratio) for 20 minutes until soft and porridge-like.

2. 02

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

3. 03

   Combine cooked amaranth and flaked trout in a blender with a little cooking liquid and blend until smooth.

4. 04

   Cool and serve in age-appropriate portions.

How to offer

Amaranth is packed with iron and calcium; a nutritious pairing with omega-3-rich trout.

Storage

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