Fish Pie – Two Portion
Succulent Wester Ross salmon, Buckie landed haddock & queenie scallops from the Islands cooked in creamy béchamel, topped with fluffy Dochcarty Farm mash
This handmade Fish Pie is bursting with the best locally sourced produce we can lay our hands on. Serving suggestion: We think it tastes great with a little squeeze of lemon.
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Lobster Stock contains: Water, Lobster Extract (Crustacean), Tomato, Carrot Juice, Fish Stock, (Water, Fish Extract), Mussel Stock (Water, Mollusc Extract), Maltodextrin, Salt, Sunflower Oil, Yeast Extracts, Natural Flavouring, Spice Extract.
For allergens see ingredients in bold.
|of which Sugars||1.1g||4.9g|
|of which Saturates||3.3g||14.9g|
Oven - 190°C/Fan 180°C/Gas 5
From Chilled: - Preheat oven - Remove lid completely - Place on tray - Cook 45 minutes.
From Frozen: - Preheat oven - Leave lid on- Place on tray - Cook 20 minutes - Remove lid - Cook 40 minutes.
Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted.