Hake (FISH), Reverend James Ale (GLUTEN), gluten free rice flour, cornflour, salt, pepper, baking powder, onions, leeks, fennel, chives, spinach, peas, FISH stock (Salt, vegetable fats (palm, shea, sal), starch, cod powder (FISH)(5.7%), yeast extract, sugar, toasted onion powder (2.5%), garlic powder, flavourings (contain FISH), herbs (parsley, tarragon), smoke flavouring, spices (parsley root powder, celery seeds). May contain crustaceans and molluscs), gherkins, capers, lemon, parsley, pasteurised mayonnaise - (rapeseed Oil (75%), water, Pasteurised EGG Yolk (7%), Spirit Vinegar, Sugar, Salt, Modified Maize Starch, Concentrated Lemon Juice, Flavouring containing MUSTARD), lemon curd - (Glucose-Fructose Syrup, Sugar, Water, Lemon Juice from Concentrate (8%), Maize Starch, Palm Oil, Dried Egg, Rapeseed Oil, Citric Acid, Gelling Agent (Pectin), Acidity Regulator (Sodium Citrate), Lemon Oil, Colour (Carotenes), Antioxidant (Ascorbic Acid), malt vinegar (GLUTEN), Dijon MUSTARD, honey, rapeseed oil (allergens highlighted).
Welsh beer battered hake goujons with a tangy tartar sauce, crushed peas & malt vinegar dressing.
Preheat oven to 190 deg C (fan assisted), remove lid and place the hake goujons directly onto a baking tray and bake for approx. 12-15 minutes until crispy and piping hot.
For peas - remove lid, microwave on high power for approx. 45 seconds. Place a spoonful of the malt vinegar dressing onto your serving plate, using the back of the spoon, swoosh across the plate, then upturn the crushed peas at one end of the “swoosh”, place the tartar sauce next to the crushed peas, then add the hake in a line, (reference to the website photograph for presentation idea!)
Store in refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing
FISH, GLUTEN, EGG, CELERY, CRUSTACEANS, MOLLUSCS, MUSTARD