Zander, Potato and Cauliflower Puree







A recipe allowed in a / / / / diet.

Not just for the kids. Anyone can enjoy a puree’s creamy texture. It’s smooth for the kids, easy-to-digest for the seniors, and it's a tasty velvety experience for all of us. In this case, you’ll need to mash together baked fish fillets, cooked cauliflower, and a boiled potato. A 40 minute-job, at most.

Nutritional Chart

Calories: 275 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 38 g
  • 2 g
  • 28 g

Ingredients Needed for Zander, Potato and Cauliflower Puree

2 zander filets (3-ounce each)
1 cauliflower (florets)
1 potato, cooked

How to Make Zander, Potato and Cauliflower Puree

  1. Wrap each fillet in aluminum foil, place them into a baking dish, and bake for 20 minutes at 400ºF/200ºC.
  2. Fill a saucepan 1/3 with water over low heat, add the cauliflower florets, cover with the lid, and cook for 10-12 minutes.
  3. Transfer the cooked florets to a measuring cup. Keep adding the cooked potato and zander fillets and mash everything.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top