Scallop and Fennel Pies
Tasmanian Scallops in a white sauce with capers, roast fennel leeks and fresh herbs with a potato gratin.
Allergens -
Gluten, Wheat, Mollusc, Egg, Fish, Milk.
Ingredients
Potato, Scallop, Puff pastry, White fish, Carrot, Fennel ground, Fennel fresh, Cream frehce, Frozen peas, Leek, Fennel, Asparagus, Red onion, Baby spinach, DIjon mustard, Birri flour, Capers, Extra virgin olive oil, Garlic, Breadcrumbs, Chilli powder, Lemon myrtle, Lemon zest, Tarragon, Kewpie mayonnaise, Parsley, Dill.
Preparation and storage notes
Defrost in fridge .Heat for 15 min on 160 degrees to 75 degrees