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“The standout favourite was the fish parmentier” – BBC Good Food
Smoked haddock, prawn and salmon in a creamy white wine and leek sauce, topped with potato purée and Comté cheese – serves 2, 840g.
Cooking Instructions: Ready to bake in the oven.
Suitable for home freezing. Freeze on day of receipt. Use within one month.
Haddock (Fish) (15%), Smoked Haddock (Melanogrammus Aeglifinus) (Fish) (15%), Potato (25%), Salmon (Salmo Salar) (Fish) (12%), Leeks (10%), White Wine (White Wine, De-Alcoholised White Wine From Concentrate, Salt, Preservative (Potassium Metabisulphite) (9%), Crème Liquide (Milk) (8%), Milk, King Prawns (Crustaceans) (6%), Comté Cheese (Unpasteurised Cow’s Milk, Salt, Lactic Acids, Animal Rennet) (2%), Skimmed Milk, Cornflour, Unsalted Butter (Milk), Lemon Juice, White Onion, Celery, Rapeseed Oil, Sunflower Oil, Salt, Dill, Black Pepper, Garlic, Fennel, White Pepper, Lobster (Crustacean) Glaze [Lobster (Crustacean), Stock (Water, Lobster (Crustacean) Extract, Tomato, Carrot Juice), Fennel Seeds, Fish Stock (Water, Fish Extract), Mussel (Mollusc) Stock (Water, Mussel (Mollusc) Extract, Maltodextrin, Salt, Sunflower Oil, Yeast Extracts, Natural Flavouring, Spice Extract), Fish Stock (Modified Potato Starch, Palm Oil, Salt, Cod (Fish) Powder, Yeast Extract, Sugar, Onion Powder, Pepper), Star Anise, Thyme, Parsley, Nutmeg, Bay Leaf
Although extra care has been taken to remove all bones, some may remain.
May contain: Mustard
ALLERGY ADVICE: For allergen information, see ingredients in bold.
Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled
We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.
If you would prefer to order by phone, call our team on 020 3900 1287 between 9am to 6pm, 7 days a week.
