Salmon en Croûte Defrost fully before cooking. Preheat the oven to 210°C (190°C fan). Remove the Wellington from its packaging and place on a preheated baking sheet lined with greaseproof paper. Bake on the middle shelf of the oven for 30–40 minutes, until the pastry is deeply golden and crisp. Once cooked, remove from the oven and allow to rest for 3–4 minutes. Meanwhile, pour the creamed tartare sauce into a small saucepan and gently heat over a low heat until just simmering. Do not boil. Using a serrated knife, carefully cut the Wellington in half and place onto two warm serving plates. Pour the warm tartare cream around the Wellington and serve with your favourite sides. Sprouts Bring a large pan of water to the boil, place the unopened bag of sprouts in for 8 to 10 minutes, remove with a set of tongs & carefully open the bag & transfer to a serving bowl. Roast Veg Pre heat oven to 200oc. Place the veg on a baking sheet season well & roast in the oven for 25 to 30 minutes until tender, glaze with the molasses for the last couple of minutes of roasting & serve Dauphinoise Potato Ensure fully defrosted before cooking. Remove film & bake at 180°C for 30-40 min until golden. ENSURE FOOD IS PIPING HOT THROUGHOUT.
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Cooking
Salmon en Croûte Defrost fully before cooking. Preheat the oven to 210°C (190°C fan). Remove the Wellington from its packaging and place on a preheated baking sheet lined with greaseproof paper. Bake on the middle shelf of the oven for 30–40 minutes, until the pastry is deeply golden and crisp. Once cooked, remove from the oven and allow to rest for 3–4 minutes. Meanwhile, pour the creamed tartare sauce into a small saucepan and gently heat over a low heat until just simmering. Do not boil. Using a serrated knife, carefully cut the Wellington in half and place onto two warm serving plates. Pour the warm tartare cream around the Wellington and serve with your favourite sides. Sprouts Bring a large pan of water to the boil, place the unopened bag of sprouts in for 8 to 10 minutes, remove with a set of tongs & carefully open the bag & transfer to a serving bowl. Roast Veg Pre heat oven to 200oc. Place the veg on a baking sheet season well & roast in the oven for 25 to 30 minutes until tender, glaze with the molasses for the last couple of minutes of roasting & serve Dauphinoise Potato Ensure fully defrosted before cooking. Remove film & bake at 180°C for 30-40 min until golden. ENSURE FOOD IS PIPING HOT THROUGHOUT.
