6 months+ · Meal
Trout & Beetroot
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 25 min
- Difficulty
- Easy
- Nut-free
- Dairy-free
- Fiber-rich
Ingredients
- 80g skinless trout fillet
- 80g raw beetroot, peeled and cubed
- Water for steaming and poaching
Method
- 01
Peel and cube raw beetroot; steam for 15–20 minutes until completely tender (or use pre-cooked, plain beetroot).
- 02
Poach the skinless trout fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for any small bones.
- 03
Combine steamed beetroot and flaked trout in a blender with a little cooking liquid and blend until smooth and vibrant.
- 04
Cool to room temperature; note the puree will be deep red — completely normal!
Gallery
How to offer
The bright colour makes mealtime exciting; beetroot stains so use a bib. Stools may turn pink — this is normal.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.
