Salmon & Asparagus Gratin (C1296)
Responsibly sourced Atlantic salmon in a creamy white wine and dill sauce with asparagus topped with sliced potatoes (350g)
Generous chunks of responsibly sourced Atlantic salmon in a creamy. Chardonnay white wine, dill and parsley velouté sauce with asparagus tips and cuts , topped with sliced Yorkshire potatoes and Gruyere cheese. Velouté sauce is roux-based, like a white sauce, but with, in this instance, fish stock. Simply bake in the oven for a crispy potato layer Our serving suggestion Try it with some wilted spinach and steamed tenderstem broccoli After baking in the oven scatter over some freshly chopped flat leaf parsley and a squeeze of fresh lemon juice to brighten the flavour! Our drinks pairing The most popular pairing is with a Sauvignon Blanc which can have a marked asparagus flavour itself so the salmon in this bake can revive those other flavours in the wine. The meaty salmon pairs well with a wide variety of wines and rosés are outstanding with salmon dishes too. The bright red berry notes and mouth-wateringly acidity in the wine refresh your palate between bites
Sliced Potatoes (25%), Salmon (FISH) (21%), MILK, Water, Asparagus (9%), Double Cream (MILK), White Wine, Sliced Onion, Gruyere Style Cheese (MILK), Cornflour, Fish Stock (Water, Potato Flake, FISH Extract, Salt, Cod Powder (FISH), Lemon Juice Concentrate, Onion Powder, Anchovy (FISH), Sunflower Oil), Salt, Butter (MILK), Parsley, Concentrated Lemon Juice, Dill, Ground White Pepper.
Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (350g)||Per 100g|
|Fat||21.40g (of which saturates 10.10g)||6.80g (of which saturates 3.20g)|
|Carbohydrate||28.2g (of which sugars 3.7g)||8.9g (of which sugars 1.2g)|
Oven – electric: 190°C / fan: 170°C / gas: 5 Cooking time: 35 minutes
Remove sleeve and film lid. Place on a baking tray on the middle shelf of a pre-heated for 35 minutes. Ensure food is piping hot before serving. Do not reheat.