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The Fish Market

£9.50
Serves 1
Product Overview

Our mixed fish platter with a smoked haddock filo parcel, crispy fishcake, charred salmon fillet, battered cod goujon, garlic king prawn kebab, served with creamed peas, beetroot tartar, Provençal relish, and samphire.

Cod fillet (FISH), cornflour, gluten free rice flour, soda water, salt, pepper, salt cod (FISH), potato, truffle flavoured olive oil, tarragon, lemon zest, flour (GLUTEN), EGG, MILK, rapeseed oil, olive oil, panko breadcrumbs (GLUTEN), peas, onions, garlic, fennel, CELERY, parsley, mint, salmon fillet (FISH), smoked haddock (FISH), filo pastry - (Flour (GLUTEN) Water, Sunflower Oil, Potassium Sorbate, Calcium Propionate, Vegetable Glycerine, Salt, Maize Starch), cream (MILK), butter (MILK), turmeric, king prawns (CRUSTACEAN), tomatoes, green & black pitted olives, onions, roasted peppers, olive oil, garlic, smoked paprika, dried oregano, salt, pepper, sweet chilli sauce (sugar, water, corn syrup solids, salted chili pepper (chili, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), 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), beetroot, capers, gherkins, pasteurized mayonnaise (rapeseed Oil (75%), water, Pasteurised EGG Yolk (7%), Spirit Vinegar, Sugar, Salt, Modified Maize Starch, Concentrated Lemon Juice, Flavouring containing MUSTARD), samphire (allergens highlighted).  

Preheat oven to 190 deg. C (fan assisted), remove lid from the large container and place the fishcake, cod goujon & filo parcel directly onto a baking sheet bake for 8 minutes. After the 8 minutes, pierce the lid of the salmon & king prawn container, place into the oven (along with the crispy fish) and bake for a further 10 minutes. Remove everything from the oven.

For the peas & Provençal relish – remove the lids of the containers and loosely replace back on top, microwave on full power for 45 seconds to 1 minute until piping hot.

To plate the dish – using the salmon as the centre piece - place the samphire into the centre of your warmed serving plate, place the salmon fillet on top, upturn the pot of peas to one side, place the cod goujon on top, upturn the relish onto the opposite side, place the king prawn kebab on top, spoon the beetroot tartar onto the other side, place the fishcake on top, finally place the smoked haddock filo parcel in the spare space. Then serve and enjoy!

Reference to the website photograph for presentation idea!

Store in the refrigerator at 5 deg. C or below, use within 3 days.

Not suitable for home freezing.

FISH, GLUTEN, EGG, MILK, CRUSTACEAN, MUSTARD

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