For small and large buccaneers: Fix for fillet of pollock or salmon in a creamy herbal cream sauce with a fine dill note.
You'll need 350g fish filets (fresh or frozen) and 200ml cooking cream (15% fat).
Preparation: 1. Place the fish in a flat casserole dish. 2. Mix the contents of the bag with the cream and pour the sauce evenly over the fish. 3. Cook in preheated oven at 200 ° C (circulating air: 175 ° C) for 25-30 minutes. Cook frozen fish for about 35 minutes. Serve with rice and carrots.
Ingredients: palm oil, maltodextrin, starch, iodized sea salt, lactose, 3% dill, MILK PROTEIN, spices, yeast extract, white wine extract, parsley, COD POWDER, spices (garlic, turmeric), sugar, salt, lemon juice powder, flavors (with MILK)
Best before date: 30/04/2024. A ‘Best Before’ date refers to the quality of the food. This date gives you an idea of when the food should be eaten if you want to eat it at its best quality. After the ‘Best Before’ date it is likely that the quality of the product may begin to change. It isn’t a safety issue and food can still be sold by shops beyond its ‘Best Before’ date as long as it’s still fit to eat.
