Trout & Beetroot
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Fiber-rich
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 25 min
- Difficulty
- Easy
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.
Nutrition note
Trout is rich in DHA and EPA, the omega-3 fatty acids critical for brain and eye development. It is also an excellent source of vitamin D, which is vital for calcium absorption and immune health. The high protein content supports your baby's structural growth.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
