Salmon Fillet in a creamy cheese sauce with delicate oyster mushrooms and asparagus, all encased in puff pastry. This dish might not be good on the hips but it surely is extremely tasty.
ALLERGENS: WHEAT, GLUTEN, DAIRY
Salmon 38%, oyster mushrooms 3%, asparagus, cheddar cheese, milk, cream, wheatflour, salt, pepper, sugar, rapseed oil, dried parsley. Pastry 44%: margarine, wheatflour, water, eggs, milk, salt, palm oil.
|of which saturates||7.0|
|of which sugars||14.3|
Best cooked from frozen, pre-heat your oven to 200c and place the Salmon en-croute onto a preheated baking tray. Cook in the oven for 30-35 minutes until the pastry is fully puffed and golden.