Bistro Chef

Salmon Wellington with Lemon Beurre Blanc, Serves 6

£60.00

(please allow to thaw for 36 hours in the fridge before cooking)

Premium salmon fillet topped with a duxelle of spinach, mushrooms and shallots, baked in a golden puff pastry parcel.  Comes with a Lemon Beurre Blanc sauce. 

Serve with our Dauphinois Potatoes for a simply delicious festive feast and a lot less pots and pans! 

A fabulous centrepiece for your Christmas celebration and the perfect way for a stress free festive season! Our chefs cook so you don't have to. 

Serves 6

Salmon (fish), mushroom, spinach, shallot, salt, pepper, parsley. Pastry: flour (wheat), soya bean oil (soya) eggs (egg). Sauce: Butter (milk), lemon

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Allergens highlighted in BOLD

Defrost thoroughly in the fridge for 24 hours before cooking.

Oven Cook. Fan 200 C, 210 C, Gas 7

Pre-heat oven.

Remove all packaging but leave on parchment paper

Place on a baking tray in the center of the oven

Cook for 20 - 30 minutes until golden brown.

* Please note that instructions are for guidance only as all cooking appliances vary.

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Salmon Wellington with Lemon Beurre Blanc, Serves 6

Salmon Wellington with Lemon Beurre Blanc, Serves 6

£60.00

£60.00