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Fish Pie topped with Dill Mash

15.00

Chunks of fresh and smoked fish with asparagus and leek in a garlic, white wine and cream sauce topped with dill mash. Serves 3-4 portions.

Allergens: Cream, Flour, Butter. Every care has been taken to remove bones, some small bones may remain.

Heating instructions: Remove lid from tray and place tray into a preheated oven at 180 degrees for 30 to 40 mins or until piping hot and serve.

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Chunks of smoked coley with asparagus and leek in a garlic, white wine and cream sauce topped with dill mash. Serves 3-4 portions.

Allergens: Cream, Flour, Butter. Every care has been taken to remove bones, some small bones may remain.

Heating instructions: Remove lid from tray and place tray into a preheated oven at 180 degrees for 30 to 40 mins or until piping hot and serve.

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