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Wellington and Coquille St Jacques Bundle - Seafood Direct UK
Wellington and Coquille St Jacques Bundle - Seafood Direct UK
Wellington and Coquille St Jacques Bundle - Seafood Direct UK
Wellington and Coquille St Jacques Bundle - Seafood Direct UK
Wellington and Coquille St Jacques Bundle - Seafood Direct UK

Wellington and Coquille St Jacques Bundle

Regular price £31.85 £37.48
Tax included. Shipping calculated at checkout.

Save 15% on our luxury Wellington and Coquille St Jacques Bundle.

Luxury Salmon Wellington

INGREDIENTS: 

Salmon (Fish) (50%), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Palm Oil, Leek, Full Fat Soft Cheese (Milk), Mascarpone Full Fat Soft Cheese (Milk), Butter (Milk), Cheddar Cheese (Milk), Dried Potato, Salt, Rice Flour, Cornflour, Rapeseed Oil, Parsley, Sea Salt, Lemon Juice, Sunflower Oil, Muscovado Sugar, Garlic Purée, Black Pepper, Dextrose.

Cooking Instructions:

200°C/Fan 180°C/Gas 6 45 - 55 mins
Remove sleeve and film lid.
Carefully lift the salmon wellington out of the tray using the parchment.
Place on a pre-heated baking tray in the center of a pre-heated oven.
For best results brush pastry with beaten egg or milk and cook in the centre of a pre-heated oven until golden brown.

All appliances vary, these are guidelines only.

Check food is piping hot throughout before serving.

 

Luxury Monk and Chorizo Wellington

INGREDIENTS: Monkfish (40%), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Palm Oil, Chorizo Pork Sausage (4%) [Pork, Salt, Smoked Paprika, Flavouring, Garlic Purée, Dextrose, Acerola Extract, Preservatives (Potassium Nitrate, Sodium Nitrite), Nutmeg, Oregano], Samphire, Butter (Milk), Slow Roasted Tomatoes, Sundried Tomatoes, Rapeseed Oil, Tomato Purée, Sunflower Oil, Salt, Dried Whole Milk, Dried Egg, Potato Starch, Sugar, Chilli, Concentrated Lemon Juice, Yeast, White Wine Vinegar, Garlic Purée, Parsley, Coriander, Olive Oil, Mint, Cinnamon Powder, Cardamom, Colour (Paprika Extract), Rosemary, Black Pepper, Cumin Powder, Chive, Garlic Powder, Oregano, Flavourings.

 Cooking Instructions :

200°C/Fan 180°C/Gas 6 45 mins
Remove sleeve and film lid.
Carefully lift the monkfish wellington out of the tray using the parchment.
Place on a pre-heated baking tray in the centre of a pre-heated oven.
For best results brush pastry with beaten egg or milk and cook in the centre of a pre-heated oven until golden brown.

All appliances vary, these are guidelines only.

Check food is piping hot throughout before serving.

 

Coquille St Jacques

INGREDIENTS: King Prawn (Crustacean) (18%), Scallop (Mollusc) (16%), Whole Milk, Whipping Cream (Milk), Water, Sauvignon Blanc White Wine, Rice Flour, Medium Fat Hard Cheese (Milk), Butter (Milk), Gram Flour, Cornflour, Shallot, Salt, Yeast Extract, Chive, Lemon Juice, Glucose Syrup, Onion Powder, Dextrose, White Pepper, Potato Starch, Cayenne Pepper, Flavourings, Parsley Extract.

ALLERGY ADVICE: For allergens, see ingredients in CAPITALS.

2  x  160g per pack 

Cooking Instructions

COOKING GUIDELINES: For best results, cook from frozen.

Conventional oven: remove all packaging. Place on a baking tray in a preheated oven at 220°C/430°F/Gas Mark 7 for 25-30 minutes.

All cooking appliances vary in performance, these are guidelines only. Always check that the product is piping hot throughout before serving.

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