Salmon fillet (FISH), langoustines (CRUSTACEANS), king prawns (CRUSTACEANS), butter puff pastry - (wheat flour (GLUTEN), salt, butter (MILK), EGG yolk, fennel, onions, leeks, CELERY, carrots, salt, pepper, butter (MILK), 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) , 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). Garlic, white wine, cream (MILK), chives, tarragon (allergens highlighted).
Salmon En Croûte
Stuffed salmon fillet with langoustines, prawns, leeks & tarragon, encased in rich butter puff pastry, served with a fennel, leek, white wine, tarragon cream sauce. Available upon request as larger size, please email to enquire.
Defrost thoroughly before heating - Preheat oven to 180 deg. C (fan assisted), remove lid, place en croute onto a baking sheet (already glazed with egg yolk for your convenience) and bake for approx. 20-25 minutes until golden brown, leave to rest for 5 minutes, then serve with the sauce.
Sauce – remove lid and replace loosely back on top of container and microwave for 1-2 minutes until piping hot / For conventional hob – pour contents into a small pan and heat over a medium heat until hot.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.
FISH, CRUSTACEANS, MOLLUSCS, CELERY, MILK, EGG