Stuffed sea bream fillet, parsnip mousseline, marinière velouté 1 serving
A fillet of sea bream, veiled with a stuffing of sea bass and scallops, then covered with a crispy tomato sandwich bread crust. Served on a smoked parsnip cream, topped with a roasted cauliflower crown, a slice of white radish, a sliver of butternut squash, a parsnip wedge garnished with a petal of red onion and wild fennel, all drizzled with an iodine-rich marinière sauce. A creation by Fabrice Brunet, one of the Best Craftsmen of France.
Tasting advice
Remove from packaging 30 minutes before reheating at room temperature. Reheat in a preheated oven at thermostat 4 or 120°C for 20 to 25 minutes. Keep in its packaging at +4°C until the indicated expiry date.Learn more about the composition
Allergens present
- Egg
- Fish
- Mustard
- Wheat and derivatives (gluten)
- Mollusk
- Dairy products
- Celery
- Sulfites
Ingredients
Ingredients: Smoked parsnip mousseline 16% (parsnip 85%, cream, butter, salt, whole milk), sea bream fillet 15% (Sparus aurata), marinière velouté 12% (cockle juice, white wine (preservatives: sulphites), cream (stabiliser: carrageenan), shallot, butter, mushroom juice, parsley, wheat and malted wheat flour, salt, pepper, thyme, fenugreek, bay leaf), cream, cauliflower 8%, wheat and malted wheat flour, white radish 4%, sea bass fillet 4% (Dicentrarchus labrax), butternut pickles 3% (butternut 95%, water, sugar, white spirit vinegar, salt, coriander), parsnip cooked in orange juice 3% (orange juice, parsnip 40%, vegetable stock (celery), olive oil, curry (mustard), salt), butter, water, scallop 1% (Pecten maximus, origin: France), olive oil, red onion pickles 1%, reat met radish 0.8%, egg white (thickeners: E412 - E415), whole milk, tomato concentrate, orange zest, salt, skimmed milk powder, baker's yeast, inverted sugar syrup, beef gelatin, black lemon powder, paprika, nutmeg, fennel.