Ora King Salmon Wellington & Creme Fraiche Sauce | Waterloo Pick up
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The ultimate luxury item for your table. A large fillet of Ora King Salmon with lentils, kelp and mushrooms then wrapped our house made puff pastry. The wellington is egg yolk glazed for you so all you need to do is bake!
Serves 4 as a main course, 900g raw
Preheat oven 220 Fan Forced
Place wellington on grease proof paper on a baking tray
Bake for approx. 20 mins or until internal temperature is 40degC. Allow to rest out of the oven, internal temperature should continue to increase on resting to 50-55degC.
Gently warm up the included creme fraiche sauce to serve.
Rest for another 10-15 mins and carve.
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