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M&S Fish Pie En Croute

Rating, 0.0 out of 5 from 0 reviews.
Life 3d+Product life guaranteed for 3 days excluding delivery day.
440g £19.89 per kilo
£8.75

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Available for delivery from 16.09

Available for delivery from 16.09

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Product Information

For an easy meal, turn to our Fish Pie En Croute. It combines salmon and haddock in a rich, creamy sauce with spinach and sweet, softened leeks. A top layer of smoked haddock adds extra depth, while the all-butter puff pastry bakes up golden, flaky and crisp, sealing in the gently smoky filling. Serve with buttered greens, peas or tenderstem broccoli and add a squeeze of lemon or a spoon of wholegrain mustard for the perfect finish.
M&S UPC - 29522767

Features

With a Creamy Spinach and Leek Sauce, Oven Cook in 25 Mins, Smoked Haddock, Salmon & Haddock, Forever Fish

Further description

For more information on M&S Forever Fish and our quality and sourcing standards please visit www.marksandspencer.com/foreverfish

Country of origin

United Kingdom

Nutritional data

Typical ValuesPer 100g:
Energy1140kJ/273kcal
Fat15.6g
of which saturates9.8g
Carbohydrate22.2g
of which sugars3.3g
Fibre0.6g
Protein10.6g
Salt0.60g

Storage

Keep Refrigerated; Not Suitable for Home Freezing; Product Previously Frozen

Cooking guidelines

Air Fry - From Chilled. 200°C, 16 mins
- Based on a 1400W fryer with a max basket of 4.2L
- Based on half pack (1 en croute)
- Preheat air fryer
- Remove product from packaging, spread evenly in the air fryer basket in a single layer ensuring even spread
- Program to cook for 16 mins
- Allow to stand for 2 mins before serving; Cooking Instructions - General. Needs cooking
Cook times are only a guideline. Air fryers vary in performance so consult manufacturer's guidance.
Do not reheat.; Oven cook - From Chilled. Electric 200°C / Fan 180°C / Gas 6, 25 mins
- Preheat oven and baking tray.
- Remove en croutes and paper from foil tray.
- Place en croutes and paper on preheated baking tray.
- Brush the top of the pastry with a beaten egg and place on the middle shelf of the oven.
- Ensure the product is piping hot throughout and the pastry is golden brown before serving.

Package type

Tray

Recycling information

Film - Do Not Recycle; Wrap - Recycle

Other Information

Full Product Name:
Smoked Haddock (13%), Salmon (13%) and Haddock (13%) Topped with a Layer of Smoked Haddock, Spinach and Leek Sauce (22%) Wrapped in All Butter (8%) Puff Pastry

Storage:
Not suitable for freezing
For use by, see front of pack. Keep refrigerated 0°C to +5°C. This product has been frozen and returned to chill temperature. Once opened, eat within 24 hours.

Safety Warning:
May contain bones. This product contains raw fish and must be cooked.

Usage:
2 Servings

Additional Information:
© M&S plc

Ingredients

Wheatflour*, Smoked Haddock (Fish), Salmon (Fish), Haddock (Fish), Unsalted Butter (Milk), Water, Double Cream (Milk), Whole Milk, Mature Cheddar Cheese (Milk), Fish Stock (Fish Bones, Water, Onions, Carrots, Parsley, Thyme, Black Peppercorns), Spinach, Leeks, Salt, Parsley, Chives, Lemon Zest, Cornflour, Cracked Black Pepper, *Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid

Allergen Information

Contains Fish, Contains Milk, Contains Wheat

Brand

M&S

Brand details

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that is unbeatable in flavour and innovation. And that is whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Manufacturer

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Return to Address

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

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