Trout & Parsnip

Ingredients

• 80g skinless trout fillet
• 100g parsnip, peeled and diced
• Water for steaming and poaching

Method

1. 01

   Peel and dice the parsnip; steam for 12–15 minutes until very tender and soft.

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 steamed parsnip and flaked trout in a blender with a little steaming liquid and blend until smooth.

4. 04

   Cool and serve in age-appropriate portions.

How to offer

Parsnip's earthy sweetness pairs nicely with omega-3-rich trout; a hearty winter puree.

Storage

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