Presentation: Deliver raw and frozen.
Weight: 1.2 kg (800 gram salmon, rest creamed spinach & boiled egg and pastry ) served with 150ml white wine sauce (separate pouch)
Size: approximately 30cm by length per piece (it fits well in any household conventional oven) with FAN function (see photo).
Serving: 5 to 6 persons
Ingredients: Norwegian Salmon, onion, garlic, creamed spinach, milk, flour salt, white pepper, white wine sauce).
Pastry: UPGRAIN® pastry dough is like no other! It is scrumptious and has only half the carbs, 6x more fibre, 0 preservatives and are 100% natural.
Store: Frozen at -12℃ to -18℃
Shelf life: 1 year frozen (from production)
Require to thaw for 20 to 30 minutes at room temperature prior to a "FAN" oven bake (see fan oven symbol for reference)
- Remove pastry paper & place salmon coulibiac on baking tray
- Bake in preheated oven 220℃ for 30 minutes
- Then keep baking 160°C for 10 to 15 minutes
- Let it rest for 10 mins before serving
Bring sauce to boil & whisk while reheating, once bubbling, then serve
Discover our Signature Beef Wellington, please click here
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Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
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*Photos are for illustration only. Garnishes, decoration, tableware are not included
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Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore.
Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting.
Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences.
You can follow him on youtube or instagram: @Chefjulienbompard