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We start feeding infant food from around the age of 18 months, when the weaning and munching stages are over. This is a very important time to help children realize that eating is fun and to help them form good eating habits.
This time, we will introduce a baby food recipe using sole.
This recipe uses fillets with the bones removed, so even young children can eat fish safely.
We use products that have been treated to remove the fishy smell, so they are recommended for children who are not very fond of fish!
Today's recipe
Sole with broccoli sauce
Sole Meunière
Grilled sole with mayonnaise and miso
recipe
sole
Broccoli with thick sauce
Comment
The sauce makes the sole moist and easier to eat.
It's a colorful main dish that combines vegetables and fish in one dish.
Menu: Rice, miso soup (turnip, turnip leaves), simmered Chinese cabbage and chikuwa, fruit (apple)
Allergens: 8 specific ingredients that must be labeled "Wheat"
Allergy prevention: Replace wheat flour with rice flour or potato starch.
Ingredients [for 1 person]
Plus sole fillet (bone removed): 30g
Flour: 1.5g
Salad oil: 2g
Broccoli: 20g
2 carrots (thinly sliced)
<A>
Soy sauce: 1.5g
Mirin: 1g
Dashi stock: 1.5g
＜B＞
Potato starch: 0.8g
Water: 1g
How to make it
1. Coat the sole with flour.
② Heat salad oil and fry.
③Cut the carrots into flower shapes and boil them.
④Cut the broccoli into small pieces and boil in salted water.
⑤Put A and broccoli from ④ into a pot and bring to a boil, then thicken with B.
⑥ Place ② in a bowl, pour ⑤ over it, and garnish with the carrots from ③.
Nutritional value [per serving]
Energy: 65 Kcal Protein: 7.3g Fat: 2.5g Carbohydrates: 3.8g Salt equivalent: 0.4g
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recipe
Sole Meunière
Comment
When it comes to sole, the classic dish is meunière.
Since it has no bones, it is perfect for young children as they can hold it safely with their hands.
Menu: Bread, shredded vegetable soup, yogurt (marmalade)
Allergens: 8 specific ingredients that must be labeled "Wheat"
Allergy prevention: Replace wheat flour with rice flour or potato starch.
Ingredients [for 1 person]
Plus sole fillet (bone removed): 30g
Salt and pepper: a little each
Flour: 1.5g
2g salad oil
1g butter
<Side dish>
Potatoes: 25g
Broccoli: 20g
1 cherry tomato (12g)
How to make it
1. Cut the potatoes into bite-sized pieces and boil them.
Separate the broccoli into small florets and boil.
Wash the cherry tomatoes and drain.
②Season the sole with salt and pepper and coat with flour. ③Heat salad oil in a frying pan and fry ② on both sides. Add butter and coat well before turning off the heat.
④ Place ③ in a bowl and garnish with ①.
Nutritional value [per serving]
Energy: 85Kcal Protein: 7.7g Fat: 3.4g Carbohydrates: 7.9g Salt equivalent: 0.3g
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recipe
Grilled sole with mayonnaise and miso
Comment
Baking it with mayonnaise adds richness.
Finally, coat it in miso and mirin and steam it to make it plump and fluffy.
Menu: Rice, miso soup (tofu, chrysanthemum), curry kinpira, stir-fried cabbage and sausage
Allergens: 8 specific ingredients that must be labeled "Wheat"
Allergy precautions: Substitute rice flour or potato starch for wheat flour.
Ingredients [for 1 person]
Plus sole fillet (bone removed): 30g
Flour: appropriate amount
Mayonnaise: 1/2 teaspoon
<A>
Miso: 1/4 teaspoon
Mirin: 1/2 teaspoon
<Garnish> Salted cucumber
Cucumber: 5g
Salt: 0.2g
How to make it
1. Coat the sole with flour.
②Put mayonnaise in a frying pan and fry both sides of ① over medium heat.
③ Combine A and add to ②, cover and steam, then serve in a serving dish.
④Cut the cucumber into small pieces, rub with salt, squeeze out the water and add to ③.
Nutritional value [per serving]
Energy: 54Kcal Protein: 6.3g Fat: 2.0g Carbohydrates: 2.3g Salt equivalent: 0.3g
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product
Frozen boneless sole fillets, 60g (100 Select Fillets Plus) - Boneless fish, fillets, seafood processing
Comment
◆This fish is often eaten in Western cuisine and goes well with sauces and butter, so it is often cooked as a meunière or fried dish.
The skin is also exposed, making it easy for small children and the elderly to eat, and it can be used in a wide variety of ways.
◆The small size is perfect for school lunches at daycare centers and kindergartens, and for meals for the elderly at elderly care facilities and hospitals.
◆Add some freshness to fish menus and dishes that tend to become monotonous by adding fish that are different from your usual ones!
