By accident the other day I made unexpectedly good food for my 6-month-old daughter. I was preparing dinner for my two older sons, a fairly common summer menu of zucchini and fish – flounder in this case. The ingredients seemed appropriate for a young new eater, so I just blended them for her. It became something quite new and incredibly good, so much so in fact that I plan to serve it as a mousse appetizer for an (adult) dinner very soon.
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The portions are adapted to make 4 or 5 jars that can be frozen for a few weeks
1/2 medium onion
Olive oil
2 medium zucchini
3 in (8 cm)-slice flounder fillet
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Preheat oven to 375°F (200°C)
Thinly slice and gently brown the onion in a little olive oil in a small saucepan. Add the sliced zucchini. Cover and let steam, stirring occasionally, until the zucchini is soft, about 10 minutes.
Bake the flounder in a small oven dish, drizzled with a little olive oil, for about 7 minutes.
Blend the zucchini and flounder in a food processor to the consistency of a soft mousse. Serve immediately or freeze for a few weeks.
Nettle and Quince 