Seafood Pot Pie

Puff pastry, umami bechamel with snapper, salmon, vanamei prawns, green mussels, clams, scallops topped with garlic mash, dill and trout roe.

Flaky puff pastry packed with a variety of seafood like snapper, salmon belly, tiger prawns, green mussels, clams, and scallops. We then top it with a creamy garlic bechamel and mashed garlic potato. The pot pie is finished with luxurious trout roe.

Heating instructions: 200 Deg, Fan High, 30% Microwave setting: 6-8 mins, check internal temp ~ 60deg. Garnish with DILL wreaths, a sprinkle of THYME, spoonful of IKURA, LEMON ZEST and serve.

Storage: no freezing. but can keep in fridge for next day.

Contains alcohol: No

Allergy information: SEAFOOD.