Scallop meat and salmon cassolette with braised endives
Ingrédients
20% scallop nuggets and 20% salmon, cream, endives (12% of sauce), nutmeg, dill.
Préparation
Regular oven: preheat your oven to mark 7/8 (230°C) for 10 minutes. Put your still-frozen cassolettes in the oven for 25 to 35 minutes.
Microwave oven: about 15 to 20 minutes, depending on your oven’s rating.
Conservation
Recommended storage temperature: -18°C.
Use-by period: 24 months.
