Fish Puree
[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″][vc_column_text]Basic difficulty | Good source of iron
Serves 1–2[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ el_class=”ingredients” width=”1/3″][vc_column_text]
Ingredients
Fillet of fish, boneless
2 tablespoons of mashed potato
[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ el_class=”method” width=”2/3″][vc_column_text]Method
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Place fish in a steamer or saucepan with a small amount of water. Cover and cook on a low heat until fish is tender.
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Mash fish with a fork or puree in a food processor.
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Add mashed potato and combine.
Smart tips
- Prepare extra food and freeze into portion sizes in ice cube trays. Once frozen, remove from the ice cube tray and store in a sealed labelled freezer bag. These can be kept for up to three months.
- Use a small can of tuna or salmon in springwater instead of a fish fillet and mash it with a fork.
