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Serves 4
Collect on 22, 23, 24 December
£1.00
£1/Kg | 1.25Kg
Item code: 8270624
Description
Made with salmon farmed around the Hebridean Islands of Scotland using practices that
protect our natural resources and deliver great taste.
Made in Scotland by a fifth-generation, family-run producer, with prime Atlantic salmon nurtured in one of the world's most beautiful natural settings, off Scotland's West Coast. From the rugged shores of Harris and Lewis to the pristine waters around Skye, the remote Hebridean Island environment produces Scottish salmon with exceptional quality and flavour. We use lobsters grown slowly in the pristine waters of Eastern Canada, responsibly harvested to maintain the health of coastal communities, and selected for delicate sweetness, succulent texture and exceptional eating quality.
The dish is completed with a rich and indulgent sauce, made with Brut Champagne, British double cream, and a pellet of West Country butter blended with parsley, chives & dill to melt through to finish.
Product legal description
Skinless and boneless Scottish salmon portion topped with cooked lobster meat in a cream and Champagne sauce wrapped in all butter puff pastry, accompanied by a bearnaise sauce and butter with parsley, chives and dill
Previously frozen and defrosted without affecting the quality or safety of the product.
Contains ASC certified farmed seafood and MSC certified wild-caught seafood www. asc-aqua.org www.msc.org
Made in Scotland by a fifth-generation, family-run producer, with prime Atlantic salmon nurtured in one of the world's most beautiful natural settings, off Scotland's West Coast. From the rugged shores of Harris and Lewis to the pristine waters around Skye, the remote Hebridean Island environment produces Scottish salmon with exceptional quality and flavour. We use lobsters grown slowly in the pristine waters of Eastern Canada, responsibly harvested to maintain the health of coastal communities, and selected for delicate sweetness, succulent texture and exceptional eating quality.
The dish is completed with a rich and indulgent sauce, made with Brut Champagne, British double cream, and a pellet of West Country butter blended with parsley, chives & dill to melt through to finish.
Product legal description
Skinless and boneless Scottish salmon portion topped with cooked lobster meat in a cream and Champagne sauce wrapped in all butter puff pastry, accompanied by a bearnaise sauce and butter with parsley, chives and dill
Previously frozen and defrosted without affecting the quality or safety of the product.
Contains ASC certified farmed seafood and MSC certified wild-caught seafood www. asc-aqua.org www.msc.org
Ingredients and Nutritional Information
Product Information
Preparation and Safety
Cooking instructions
Oven cook from chilled
210°C / Fan 190°C / Gas 7
40 mins
Oven cook from chilled.
Before cooking: Preheat oven. Remove the wellington from the packaging and set aside the sauce and butter. Leave the wellington on the supplied baking sheet. For best results brush the top of the pastry with a beaten egg and place on a preheated baking tray on the middle shelf of the oven. After 20 minutes, remove from the oven and brush with beaten egg again. Return to the oven and cook for the remaining cooking time.
During cooking: Place sauce into a medium sauce pan. Heat over a medium heat for 4 minutes, stirring occasionally. Take the sauce off the heat and gently stir in the butter. Serve the sauce alongside the wellington.
After cooking: Ensure the pastry is golden brown and the product is piping hot throughout before serving. All cooking appliances vary. This is a guide only.
Oven cook from chilled.
Before cooking: Preheat oven. Remove the wellington from the packaging and set aside the sauce and butter. Leave the wellington on the supplied baking sheet. For best results brush the top of the pastry with a beaten egg and place on a preheated baking tray on the middle shelf of the oven. After 20 minutes, remove from the oven and brush with beaten egg again. Return to the oven and cook for the remaining cooking time.
During cooking: Place sauce into a medium sauce pan. Heat over a medium heat for 4 minutes, stirring occasionally. Take the sauce off the heat and gently stir in the butter. Serve the sauce alongside the wellington.
After cooking: Ensure the pastry is golden brown and the product is piping hot throughout before serving. All cooking appliances vary. This is a guide only.
Warnings
Storage
For use by date: see front of pack.
Keep refrigerated. Once opened, use on the same day and do not exceed the use by date
Do not freeze.
Do not freeze.
Further information
Country of origin
: Packed in the UK by Thistle Seafoods Ltd for Sainsbury's Supermarkets Ltd, London, EC1M 6HA using farmed salmon from Scotland (UK) and lobster caught by pots and traps in the North West Atlantic. Not for EU
Manufacturer
We are happy to replace this item if it is not satisfactory.
Sainsbury‘s Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
33 Charterhouse Street, London, EC1M 6HA
Sainsbury’s Food to order helpline0330 123 1129
Important information
The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.
You should always read the label before consuming or using the product and never rely solely on the information presented here.