Pollock Mornay with Parmentier Potatoes
Pollock Mornay with Parmentier Potatoes
400g
Pollock in a mornay sauce served with parmentier potatoes, peas and green beans.
- Low Sugar
- 1 of 5 a Day
- Under 400kcal
- Source of Fibre
- High Protein
- Low Sat Fat
Nutrition
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy Kcal | 87 | 348 |
| Energy KJ | 356 | 1460 |
| Protein | 6.7 | 26.8 |
| Carbohydrates | 7.2 | 28.8 |
| of which sugars | 1.7 | 6.8 |
| Fat | 3.2 | 12.8 |
| of which saturates | 1.4 | 5.6 |
| Fibre | 1.5 | 6.0 |
| Salt | 0.40 | 1.6 |
Cooking Instructions
| Microwave | 700w | 900w |
|---|---|---|
| Remove sleeve and pierce film lid. | ||
| Heat on FULL POWER for: | 5 mins | 5 mins |
| Gently shake pack and heat on FULL POWER for a further: | 5 mins | 4 mins |
| Leave to stand in the microwave for: | 1 min | 1 min |
| Remove film lid and serve. |
| Oven |
|---|
| Pre-heat oven to 200ºC/400ºF, Gas Mark 6. |
| Remove sleeve, pierce film lid, place on baking tray. |
| Cook in the centre of the oven for 30-35 minutes (fan ovens may vary). |
| Remove film lid and serve. |
Ingredients
Potato (Sulphites) (23%), Pollock (Fish) (22%), Water, Peas, Green Beans, Mature Cheddar Cheese (Milk), Whipping Cream (Milk), Medium Fat Hard Cheese (Milk), Thickener (Acetylated Distarch Adipate), Full Fat Soft Cheese (Milk), Full Cream Milk Powder, Rapeseed Oil, Parsley, Garlic Puree, Wheat Flour (contains Calcium carbonate, Iron, Niacin and Thiamin), Salt, Mustard Powder, Thyme, Ground White Pepper, Cracked Black Pepper, Ground Bay, Ground Nutmeg.
Please be aware that our recipes or suppliers may occasionally change to ensure we have the best quality ingredients and flavour for our customers. We try to minimise these changes however more than one recipe could be available at the same time for a specific meal. Therefore, please refer to the label on the meal as this will provide the ingredients and allergens used within that specific recipe. If you have any questions or concerns, then please contact your local team.