2 Melting Middle Chunky Smoked Haddock Fish Cakeswith a Wholegrain Mustard Sauce
Cooking guidelines & preparation
Our Gastro Smoked Haddock & Wholegrain Mustard Fishcakes are best oven baked straight from your freezer. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only.
35 mins to oven bake – 200°C/Fan 170°C/Gas Mark 6
Pre-heat the oven. Remove all packaging. Place product on a baking tray in the centre of the oven and cook for 35 minutes.
Smoked Haddock (21%) [Haddock (Fish), Salt, Colours: Curcumin, Capsanthin], Cooked Potato, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Alaska Pollock (12%) (Fish), Water, Rapeseed Oil, Cream (5%) (Milk), Cheddar Cheese (Milk), Onion, Dried Potato, Wheat Starch, Chives, English Mustard (1%) [Water, Mustard Flour, Sea Salt, Ground Turmeric, Ground Pimento], Wholegrain Mustard (1%) [Water, Mustard Seed, White Wine, Sea Salt, Cinnamon, Pimento], Lemon Juice, White Wine, Modified Maize Starch, Yeast, Sea Salt, Fish Gelatine, Mustard Flour, Garlic Puree, Raising Agents: Diphosphates, Sodium Bicarbonate; Salt, Yeast Extract, White Pepper, Sunflower Oil, Cayenne Pepper.
Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold. Caution! Although extra care has been taken to remove all bones, some may remain.
|Typical values||100g oven baked contains||Each fish cake oven baked contains|
|(of which saturates)||3.0g||3.9g|
|(of which sugars)||0.9g||1.2g|