Young's Gastro 2 florentine crusted pollock fillets
Preparation & Storage
- For the perfect evening meal... Try accompanying these Florentine Crusted Pollock fillets with butternut squash wedges, sauteed green beans&sugar snap peas. Enjoy with a well chilled Pinot Grigio. Get cooking... Peel and cut butternut squash into wedges, mix with olive oil, a sprig of thyme&seasoning. Roast in oven at 200°c for 20 to 25 minutes. Add fresh green beans&sugar snap peas to salted boiling water and cook for 3 to 4 minutes, then drain. Finely chop shallots and sweat gently in frying pan with butter for a couple of minutes, add greens, mix and season to taste.*. *These cooking suggestions are a guideline only due to the natural variation in ingredients and variations between cooking appliances. Caution: although extra care has been taken to remove all bones, some bones may remain.
Keep frozen. Store at -18°C or below. Do not re-freeze once defrosted.
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