Salmon with butter sauce beautifully wrapped in crunchy puff pastry and topped with fresh dill. Utterly delicious.
Salmon Wellington [Pastry (39%) (Wheat Flour [ Wheat Flour,Calcium Carbonate, Iron, Niacin, Thiamin], Margarine [Non-Hydrogenated Palm Fruit Oil, Rapeseed Oil ], Water, Salt ), Salmon (Fish) (36%), Béchamel Sauce Mix (Modified Maize Starch, Skimmed Milk Powder, Whole Milk Powder, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin ], Sugar, Non-Hydrogenated Rapeseed Oil, Maltodextrin, Dehydrated Onion, Salt, Yeast Extract, Flavouring, Garlic Powder, Herb Extract, Spice Extract), Unsalted Butter ( Milk ) (3%), Milk., Dill]
Cooking From Frozen: Place on a lightly greased baking tray and put into an oven pre-heasted to 200°c (Gas mark 6) and cook for 30-35 minutes until pastry is crisp and fish cooked through. (In a non fan assisted oven, cooking time may take longer). COOKING TIMES MAY VARY ACCORDING TO OVEN TYPE. ENSURE FOOD IS PIPING HOT THROUGHOUT BEFORE SERVING Although every care has been taken to remove bones, some small ones may remain.