Hake pâté - I make this hake pâté a little more diluted and without spices for babies, and if you add more spices it can be a great spread for older children and adults.
Hake pâté - Ana Vuletić - Recipes and Cookbook online
Hake pâté - I make this hake pâté a little more diluted and without spices for babies, and if you add more spices it can also be a great spread for older children and adults.
- 100 g of hake fillet (in a boneless piece)
- 1 piece of white potato (diced)
- 1 piece of carrot (cut into small cubes)
- parsley
- garlic (powder)
- beaver
- nana
- 1 tablespoon of olive oil
- Place a piece of hake fillet in a pan or pot and pour water to cover the fillet, add spices and one tablespoon of olive oil. Cook for about 30 minutes until the fillet is tender. Wait for it to cool down a bit, then check for bones when giving to babies and children even when the package says there are none.
- Put the carrot and potato cubes (previously peeled) into a saucepan or pot with water and cook for about 10 minutes until the vegetables are soft.
- Add the fish and vegetables to the blender and blend until you get a smooth paste. If it is intended for older children, then leave it thick as a spread, and if you are serving it to a baby as porridge, add a little water to make it thinner and not so sticky.
Instead of cooking the fish, you can also bake it in the oven in foil in the same way, only then add the spices to the vegetables during cooking and not to the fish because it will be too strong for the baby's stomach.
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