Preparation: 30 min Cooking: 45 min
Ingredients for 6 people
- 1 pumpkin
- 1 large potato
- 24 cubes of salmon
- 1 bunch of coriander
- 100 g coarsely chopped hazelnuts
- Flower of salt
- Olive oil
- Basque pepper
- Place the coarsely diced salmon (24 cubes) in a bowl.
- Pour in the olive oil and add the finely chopped coriander. Leave in the fridge until ready to serve.
- Brush the pumpkin under a stream of water if any soil remains.
- Cut it in half for stability, peel it with a knife, remove the seeds and cut the flesh into large pieces. Wash and peel the potato and cut it into pieces.
- Cook the pumpkin and potato in a large volume of hot milk until melted. Once cooked, blend and adjust the texture with the cooking milk. Season with fleur de sel and Basque chilli.
- In a soup plate, place the salmon nicely (3/4 pieces per person) then pour the boiling velouté over it and sprinkle with the hazelnut slivers.
- Enjoy without delay.
Extra smooth (from 4 months)
Boil or steam and blend finely, without adding salt.
30 g: of pumpkin
You can add breast or infant milk to make the purée smoother without boiling it.
Smooth (from 6 months)
Boil or steam and blend finely, without adding salt.
200 g: pumpkin soup (without nuts)
10 g : well-cooked salmon
You can add breast or infant milk for extra creaminess without boiling it.
Mouliné (from 8 months)
Boil or steam and mash them, without adding salt.
200 g: pumpkin soup (hazelnut powder can be added to thicken the soup if it has already been added)
20 g: of well-cooked salmon
Chunks (from 12 months)
The same recipe as my parents
200 g: pumpkin soup (hazelnut powder can be added to thicken the soup if it has already been added)
30 g : well-cooked salmon
Add 5g of fat at the end of cooking, at each meal from 6 months. No added salt.
If there is no allergy we can replace the chopped hazelnuts with hazelnut oil until baby is old enough to eat hazelnut pieces...