Salmon Puree

Ingredients

1 large carrot, diced (approx 75g peeled weight)
100g salmon fillet
2 tsp milk
225g tomatoes
15g butter
30g Cheddar cheese, grated

Method

Steam the chopped carrot for 15 minutes or until tender.

Put the salmon into a suitable dish, add the milk , cover leaving an air vent and microwave for 1 ½ to 2 minutes until the fish flakes easily with a fork.

Put the salmon into a suitable dish, add the milk , cover leaving an air vent and microwave for 1 ½ to 2 minutes until the fish flakes easily with a fork.

Alternatively you could poach the salmon in a pan of milk over a low heat until it flakes easily with a fork. 

To skin the tomatoes, cut a cross in the base of the tomatoes and put them into a heatproof bowl.

Pour over boiling water and leave for one minute.

Drain and then rinse with cold water and the skin should come away easily,

De-seed and roughly chop the tomatoes. Melt the butter in a saucepan and sauté the tomatoes until mushy (2 to 3 minutes).

Remove from the heat and stir in the grated cheese until melted. 

Flake the fish and mix this together with the tomato and cheese sauce and the diced carrot.

Information

Puree from young babies
MAKES 2 PORTIONS