A baby’s brain grows rapidly between birth and three years, and most of this growth takes place in the first year, so it’s important to introduce fish such as salmon early on. Fish is quick and easy to prepare and delicious combined with root vegetables.
- 50 g (2 oz) salmon fillet
- 150 ml (1/4 pint) unsalted vegetable or chicken stock
- 40 g (1 1/2 oz) baby pasta shells
- a knob of butter
- 1/2 small onion, finely chopped
- 2 tsp plain flour
- 100 ml (3 1/2 fl oz) milk
- 50 g (2 oz) broccoli, roughly chopped
- 3 tbsp creme fraiche
- 3 tbsp Parmesan cheese, grate d
- 1 tsp lemon juice
- 1/2 tsp fresh dill, chopped
- 1/2 tsp fresh chives, chopped
- To cook the salmon, either poach the fish in a little of the stock over a low heat for 3-4 minutes, or until it flakes easily with a fork, or cook in a microwave with a couple of tablespoons of stock for about 2 minutes.
- Meanwhile, cook the pasta according to the packet instructions. Drain
- To make the sauce, melt the butter in a saucepan. Add the onion and saute for 3-4 minutes until just soft. Add the flour and mix together, then blend in the remaining stock and milk. Bring to the boil. Add the broccoli and simmer, covered, for 5-6 minutes until soft
- Whiz in a food processor until smooth. Stir in the creme fraiche , Parmesan, lemon juice, herbs and cooked salmon. Simmer for 2 minutes. Serve the drained pasta with the sauce.