Just the way you'd make it

SALMON COINTREAU


Skinless and boneless prime salmon fillet smothered in Cointreau and prawn sauce, then cradled in puff pastry and finished with a lemon slice, sprinkle of orange zest and chopped chives.

> Handmade and visually attractive - both frozen and cooked
> Proper fine ingredients - not flavourings
> Puffs to give very good plate coverage
> Quality ingredients will command good profitable menu pricing

SMOKED HADDOCK IMPERIAL


Smoked Haddock in a rich florentine sauce of spinach and cheese, encased in puff pastry finished with cheddar, red currents and egg glaze.

> Very appealing presentation frozen and cooked
> Rich sauce of cheddar and hint of mustard that complements the prime Haddock
> Fine puff pastry that swells to give good plate coverage
> Impactful centre of plate presentation
> Fine ingredients and hand prep will command profitable menu pricing

SALMON & LOBSTER EN CROUTE


Atlantic Salmon fillet portion in a lobster sauce with tomato, basil and crème fresh all enveloped in puff pastry crusted with parmesan and red peppers.

> Hand prepared and attractively garnished
> Generous 225g portion
> Large Atlantic Salmon fillet portion
> Lobster sauce with Parmesan crust finish
> Simply cook from frozen

LOBSTER THERMIDOR EN CROUTE


Lobster with skinless and boned Cod in a rich and creamy white wine, cheese, mustard and garlic sauce, wrapped in a light puff pastry and topped with a lemon slice and dill.

> Pieces of lobster with Atlantic Cod
> Light puff pastry
> Attractive garnish
> Easy cooking - oven from frozen

SEAFOOD EN CROUTE


A combination of Scallops, Atlantic Cod and Icelandic Prawns in a creamy dill sauce with mushrooms and a touch of garlic and mustard. Finished with half slice of lemon and prawn.

> Attractively garnished with lemon and prawn
> Good plate coverage from the "boat" shaped presentation
> Handmade
> Combination of seafood in a rich cream and dill sauce
> Oven cook

SALMON WELLINGTON

Prime skinless and boned Salmon in a rich butter and prawn sauce wrapped in a puff pastry purse finished with asparagus and chopped chives.

> Good sized portion of Atlantic Salmon
> Rich sauce of butter with Atlantic prawns
> Puffs to give very good plate coverage
> Handmade en croute with asparagus garnish
> Prime ingredients will allow the caterer to charge a good profitable menu price

COD WELLINGTON

A skinless and boned prime Cod in a rich cheese, prawn & mushroom sauce wrapped in a pastry purse finished with a sliced mushroom and parsley.

> Prime Atlantic Cod Fillet Portion, skinless and boneless
> Rich sauce made with cream
> All made and garnished by hand
> Puffs to be a very good sized centre of plate presentation

KING PRAWN WELLINGTON

Handmade puff pastry filled with large Tropical Prawns in a spicy Chilli and Red Pepper sauce.

> Full of large tropical prawns
> Rich moderately spicy sauce
> Handmade puff pastry

EN CROUTE