Sole, Cauliflower & Witlof Puree – Little Big H

• 150 g Sole Fillet (approximately 2 fillets with skin off and bones removed)
• 2 cups roughly chopped cauliflower
• 1 witlof
• a few sprigs of parsley
• zest of one lemon and a little squeeze of lemon juice

• Add all ingredients to a steamer basket except the lemon juice and cook until the vegetables are tender and the fish is cooked through. About 15 minutes
• Once cooked add to a blender with a squeeze of lemon juice and puree until smooth
• Serve warm, freeze remainder

Makes approximately 8 x 60 ml portions