Salmon Coulibiac is another version of Wellington but make with Fillet of Norwegian salmon with creamy spinach, wrapped with pate en croute pastry dough. Easy to bake and ready to serve. Serving Recommendation: Place the Coulibiac on a baking tray, let it defrost for 30 to 60minutes at room temperature. Bake it in a reheated oven @ 220°C for 30 minutes. Continue baking @ 180°C for another 10 minutes. Let it rest for at least 15minutes before serving. Serve it with Ratatouille Vegetable and Salad on the side. Dress it with our secret White Wine Sauce to enhance your experience.
~1.4kg 6-8 pax
$ 149.00
$
149.00
Available in Singapore
Best before 05 Jun 2025
Ingredients : Norwegian Salmon, onion, garlic, creamed spinach, milk, flour salt, white pepper, white sauce).
Store in the freezer.
SKU code : CSCUSE313 - ID : 23690
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