I wouldn't have thought of trying baby with trout during the weaning process to be honest, but I actually picked up a pack of two boneless fillets by mistake, thinking they were salmon fillets and thought it would be worth a try. Lo and behold, Bridget wolfed this down so I thought I would share.
The below makes enough for 8 portions or more if you have a baby with a smaller appetite and freezes well. Pop out on the morning you need it and it'll defrost in time for lunch or dinner.
Trout obviously had a slightly strong flavour for little palates so this is one to introduce when weaning is well established - maybe two or three months in, and as you should at this stage be giving a more textured version of dinners to get little one used to lumps and chewing more, I've opted fona vegetable 'crush' rather than a smooth mash or puree.
220g deboned, skinless trout fillets
1 small swede
1 large carrot
1/2 head of broccoli
Firstly place the oven on a moderate heat - around 180-200 degrees.
Peel the carrot and swede and chop into equal sized pieces, place into a saucepan and cover with water and place on a medium heat. Bring to the boil then simmer for 20-25 minutes until the vegetables are able to be mashed/ crushed.
Place the trout fillets in an oven proof dish and drizzle over a tiny bit of olive oil. Cover with foil and bake for 15 minutes.
Chop the broccoli into small bits and five minutes before removing the swede and carrots from the heat add the broccoli to the pot.
Remove the trout from the oven and gently flake into a bowl.
Then drain the vegetables and mash with a potato masher, not going mad as you want a textured finish. I add a teaspoon of olive oil here too otherwise it can be a little dry.
Add to the trout and mix to completely combine. Portion up and if you're serving immediately then allow to cool a little to the temperature your little one can tolerate.