Annabel Karmel's salmon and broccoli purée
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- 75g Salmon filletskinned
- A knob of butter
- 50g Broccoli florets
- 15g Butter
- 15g Plain flour
- 200ml Milk
- 20g Gruyère cheesegrated
- 2tbsp Parmesan cheesegrated
- 2tbsp Mascarpone
Method
step 1
Put the salmon in a suitable dish and dot with butter. Cover with cling film, leaving an air vent, and microwave for about 1½ minutes. Meanwhile, steam the broccoli florets for about 4 minutes.
step 2
To make the cheese sauce, melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk, then continue to stir over a low heat for 3 minutes until the sauce thickens. Take off the heat, stir in the Gruyère and Parmesan until melted, then stir in the mascarpone.
step 3
Flake the salmon and finely chop the broccoli and stir into the cheese sauce. For young babies, purée using a handheld electric blender.