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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 food for young children using cod and Alaska pollock.
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
Cod meunière
Aurora Sauce
Cod and corn soup
Braised cod and potatoes
recipe
Cod meunière
Aurora Sauce
Comment
The light flavor is enhanced by grilling the cod in butter. The cute pink aurora sauce adds a touch of elegance to the dish, making it perfect for special occasions.
Ingredients [for 1 person]
Plus Sukemune cod fillet 60g: 1/2 cut (30g)
Salt: 0.3g
Flour: 1.5g
Butter: 3g
Carrots: 3g
Broccoli: 10g
<Seasonings>
Mayonnaise: 1/2 teaspoon (3g)
Ketchup: 1/2 teaspoon (3.5g)
How to make it
1. Cut the carrots into 5mm thick slices and cut them into star shapes.
② Divide the broccoli into small florets.
3. Put water (not included in the recipe) and the carrots from [1] into a pot and boil over medium heat until the carrots are soft, then drain in a colander and let cool.
④ Boil the broccoli in the water from the pot (3) until golden brown, then drain in a colander and let cool.
⑤Put the seasonings in a bowl to make the aurora sauce.
⑥Sprinkle salt on the cod and coat with flour.
7. Heat the butter in a frying pan and fry both sides over low to medium heat.
8. Place in a serving dish, garnish with [3] and [4] around the cod, and pour the sauce [5] over it.
Nutritional value [per serving]
Energy: 70kcal Protein: 6.0g Fat: 4.1g Carbohydrates: 2.8g Salt: 0.7g
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recipe
Cod and corn soup
Comment
The slightly sweet, thick corn soup pairs perfectly with the light taste of cod.
It's also delicious with soy milk instead of milk.
Ingredients [for 1 person]
Plus Sukemune cod 60g: 1/2 slice (30g)
Salt: 0.3g
Flour: 1.5g
Oil: 1/2 teaspoon
Canned cream corn: 30g
Milk: 30ml
Parsley (chopped): a little
How to make it
1. Cut the cod into two pieces, sprinkle with salt and coat with flour.
②Add oil to a frying pan and fry both sides of [1] over low to medium heat.
③Put the cream corn and milk in a pot and turn off the heat just before it boils.
4. Place [2] in a bowl, pour in the soup from [3], and sprinkle with parsley.
Nutritional value [per serving]
Energy: 89kcal Protein: 6.8g Fat: 3.4g Carbohydrates: 8.2g Salt: 0.7g
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recipe
Braised cod and potatoes
Comment
This is a delicious boiled fish in which the cod is infused with sweet and spicy broth.
It will be more filling if you simmer it with potatoes and carrots.
Ingredients [for 1 person]
Plus Sukemune cod 60g: 1/2 slice (30g)
Potatoes: 15g
Carrot: 5g
Bok choy: 5g
<Seasoning liquid>
Sugar: 1/2 teaspoon
Soy sauce: 2/3 teaspoon
Water: 30ml
How to make it
1. Cut the potatoes into 1.5cm cubes. Cut the carrots into 5mm thick chrysanthemum shapes.
②Boil the bok choy and chop into pieces about 1cm long.
③ Put the seasoning liquid and [1] into a pot, bring to a boil, add the cod and simmer until the carrots are soft.
④ Place [3] in a bowl and garnish with the bok choy [2].
Nutritional value [per serving]
Energy: 43Kcal Protein: 5.9g Fat: 0.1g Carbohydrates: 5.0g Salt: 0.8g
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product
Frozen, boneless, filleted cod (60g) (100 Select Fillets Plus)
Comment
We use fresh cod that has been frozen at sea (on board) to preserve its flavor. The high-quality, mild white meat is perfect for frying or simmering. It also produces a flavorful stock that can be used in a wide variety of hotpot dishes, such as yosenabe and jjigae nabe.
◆We take into consideration the opinions of nutritionists and chefs and are extremely particular about various aspects of quality, such as variations in shape and size and the presence of remaining bones, in our manufacturing process, pursuing safety and security.
