Salmon Fillet in Dill & Vermouth Cream Sauce.
MILK, CELERY, FISH, SULPHITES
Salmon Fillet (60%) (FISH),
Fish Sauce (36%) (Fish Stock (Water, FISH Bones, CELERY, Onion, Garlic,
Bay leaf, Parsley, Lemon)Cream (MILK), White Wine(SULPHITES),
Cornflour, Water, Salt, Pepper,Vermouth (4%) (SULPHITES)
To cook from defrosted. Defrost overnight in fridge.
Pre-heat oven 180C/350F/Gas Mark 4.
Remove outer packaging. Pierce film lid, place
container on baking tray in middle of oven and
cook for 30-40 minutes or until heated thoroughly.
From frozen: Remove outer packaging. Pierce film lid
Cook as above in a pre-heated oven
160C/325F/gas Mark 3 for 45-50 minutes or
until heated thoroughly.
These temperatures act only as a guide as oven
Suitable for cooking in microwave
If defrosted, do not refreeze.