Salmon "Coulibiac" Baked in Pastry with Morel Mushroom Sauce, 1.4 Kg (Frozen)
Salmon "Coulibiac" Baked in Pastry with Morel Mushroom Sauce, 1.4 Kg (Frozen)
Salmon "Coulibiac" Baked in Pastry with Morel Mushroom Sauce, 1.4 Kg (Frozen)
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Salmon "Coulibiac" Baked in Pastry with Morel Mushroom Sauce, 1.4 Kg (Frozen)

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Salmon Coulibiac is another version of Wellington but make with Fillet of Norwegian salmon with creamy spinach, wrapped with pate en croute pastry dough. Easy to bake and ready to serve.

Presentation: Deliver raw and frozen.

Weight: 1.4 kg with pastry with 150ml Morel Sauce (separate pouch)

Serving: 4 to 6 persons 

Ingredients: Norwegian Salmon, onion, garlic, creamed spinach, milk, flour salt, white pepper, white sauce). 

Store: Frozen at -12 to -18℃ 

Shelf live: 1 year frozen (from production) 

In oven (Require to thaw for 20 minutes prior to oven bake)

  1. Place the salmon coulibiac on baking tray
  2. Thaw for 20 minutes at room temperature
  3. Bake in preheated oven 240°c for 20 minutes,
  4. Then keep baking 180°c for 10 minutes

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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