Salmon with roasted fennel purée and crispy smashed potatoes

Salmon with roasted fennel purée and crispy smashed potatoes

By
From
Something for Everyone
Serves
4
Photographer
Ben Dearnley

This fennel purée is best made with large fennel, as the baby ones tend to be less fleshy and a bit fibrous. If you’d like to soften the flavour or texture, add some steamed cauliflower, sweet potato or another root vegetable.

Ingredients

Quantity Ingredient
12 baby red delight potatoes, unpeeled, boiled and patted dry with paper towel
600g fennel, trimmed and chopped
3 garlic cloves, unpeeled
60ml olive oil
20g butter
60ml milk, warmed
4 x 150g boneless salmon fillets
or 4 x 150g ocean trout fillets
1 bunch asparagus, woody ends trimmed, steamed
lemon cheeks, to serve

Method

  1. Brush a large baking tray with a little oil. Arrange the potatoes on the tray and, using a potato masher, press down gently on each one to flatten. Refrigerate for 1–2 hours to cool and dry out the potatoes.
  2. Preheat the oven to 180ºC. Arrange the fennel and garlic in a separate baking dish. Toss through 1 tablespoon of the oil. Add 80 ml water, cover with foil, and roast for 40–45 minutes, or until tender. Remove from the oven.
  3. Meanwhile, drizzle the remaining oil over the potatoes. Roast for 20 minutes, or until crispy and golden, turning once during cooking.
  4. While the potatoes are cooking, remove and discard the garlic skins. Transfer the garlic and fennel to a food processor, add the butter and warm milk and process until smooth.
  5. Heat a large non-stick frying pan over medium–high heat. Cook the fish for about 3–4 minutes on each side, or until cooked to your liking.
  6. Serve the salmon fillets with the fennel purée, roasted potatoes, steamed asparagus and lemon cheeks.

Baby’s serve

  • For a younger baby, blend some of the fish (remove the skin), fennel purée, asparagus and potato until smooth, adding as much liquid (water or your baby’s milk) as needed to achieve the desired consistency. For an older baby, mash or cut up the fish, potatoes and asparagus into small pieces and serve as finger food with the fennel purée.

Toddler’s serve

  • Serve as is, cut up into small pieces.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
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