Fish is good for a baby’s brain development, 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
Ingredients
- 50g (2oz) salmon fillet
- 150ml (¼ pint) unsalted vegetable or chicken stock
- 40g (1½oz) baby pasta shells
- a knob of butter
- ½ small onion, finely chopped
- 2tsp plain flour
- 100ml (3½oz) milk
- 50g (2oz) broccoli, roughly chopped
- 3tbsp crème fraiche
- 3tbsp Parmesan cheese, grated
- 1tsp lemon juice
- ½tsp fresh dill, chopped
- ½tsp fresh chives, chopped
Method
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 the saucepan. Add the onion and sauté 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 5-6y minutes until soft.
Whiz in a food processor until smooth. Stir in the crème fraiche, Parmesan, lemon juice, herbs and cooked salmon. Simmer for 2 minutes. Serve the drained pasta with the sauce.
Top tip for making Annabel Karmel’s pasta shells with salmon and broccoli
Fish is good for the brain; omega-3 essential fatty acids are found in oily fish and make up 40 per cent of the brain.
