PERCÉ SEAFOOD PIE

Elegance and quality

PERCÉ SEAFOOD PIE

CAPTAIN GOURMET

INGREDIENTS

PERCÉ SEAFOOD PIE 800G

 

INGREDIENTS: Filling: Milk • Water • Alaskan pollock • Mushrooms (mushrooms, salt, citric acid) • Shrimps • Bay Scallops • Crab surimi Sea-Legs Supreme (Alaska pollock, water, Snow crabmeat, sugar, wheat starch, sorbitol, mirin wine (sake, sugar, salt, water, yeast extract), modified corn starch, potato starch, egg whites, salt, calcium carbonate, natural and artificial crab flavor (Snow crab, Blue crab, Jonah crab and/or Red crab, yeast extract, hydrolyzed corn gluten, maltodextrin, corn syrup), soy protein isolate, soybean oil, sodium tripolyphosphate, tetrasodium pyrophosphate, carmine, paprika oleoresin, color added)• Butter • Rice flour • Corn starch • Seasoning (sea salt, orange zest, lemon zest) • Salt • Dehydrated garlic • Natural flavor (Sherry wine) • Spices • Ascorbic acid • Fine herbs. Pastry: Wheat flour • Vegetable oil shortening (canola oil and/or palm oil and/or modified palm oil) • Water • Sugars (dextrose) • Salt • Sodium propionate • L-cysteine hydrochloride.

Contains: Milk • Wheat • Alaskan pollock • Snow crab • Shrimp • Scallop • Egg • Soy. May contain: Sulphites. (May contain shell fragments)

 

 

COOK FROZEN: Do not refreeze thawed product. Heating instructions are guidelines only; cooking time may vary.


CONVENTIONAL OVEN

1. Place rack in the center of the oven and preheat to 190°C (375°F).

2. Remove from vacuum bag and place the pie on a baking plate.

3. Bake for 55 to 60 minutes, until the internal temperature reaches 74°C (165°F). 4. Let product sit 4 to 7 minutes. CAUTION: product will be hot.


Chef tip : Serve with side salad to complete meal.