Categories: 6-9 Months

Ingredients

• 1 medium potato
• 1 small zucchini
• 1 115-g pink trout fillet
• 1 cup milk

Directions

1. Peel the potatos, trim the zucchini, and rinse under cold water.

2. Dice the potatoes and slice the zucchini.

3. Place the vegetables in a pan.

4. Rinse the trout and arrange on top, then pour the milk on top.

5. Bring to a boil, cover and simmer for 15 minutes or until the potatoes and fish are cooked.

6. Lift the trout out of the pan and reove the skin.

7. Break into pieces with a fork, removing any bones.

8. Mash or puree; use refrigerated portions within 24 hours.

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