Decadent flakes of salt cod bound with potato, fennel, truffle oil & tarragon coated in panko crumb served with a creamy tarragon mayonnaise dip.
Salt cod (FISH), potato, fennel, truffle flavoured olive oil, tarragon, lemon zest, pepper, flour (GLUTEN), EGG, MILK, panko crumb (GLUTEN).
Mayonnaise: pasteurised mayonnaise (rapeseed Oil (75%), water, Pasteurised EGG Yolk (7%), Spirit Vinegar, Sugar, Salt, Modified Maize Starch, Concentrated Lemon Juice, Flavouring containing MUSTARD), truffle flavoured olive oil, tarragon, fennel, salt, pepper. (allergens highlighted).
Preheat oven to 190 deg. C (fan assisted), remove lid & mayonnaise, place container onto a baking tray, bake bon bons for 10-12 minutes approx. until piping hot, then simply plate & serve with the mayonnaise dip.
Store in the refrigerator at 5 deg C or below, use within 3 days.
Suitable for home freezing – freeze bon bons on day of receipt, use within one month, defrost thoroughly and follow cooking instructions (mayonnaise will keep in the fridge, use within one month).
FISH, GLUTEN, EGG, MILK, MUSTARD
