From the sea basket 86$

  • 4 Atlantic salmon filet 7oz each
  • 4 Sole filet 8oz each
  • 24 butterfly shrimp buttered / seasoned
  • 1 lb shrimp
  • 2 seafood casseroles precooked

15 Portions

5.74$ par portion

Basket Ingredients

Butterfly shrimp: Shrimp, margarine (canola oil, water, modified palm oil and modified palm kernel oil, salt, whey powder, soy lecithin, sodium benzoate, citric acid, mono and diglycerides, artificial flavours, beta-carotene, vitamin A palmitate), crusto spice (toasted wheat crumbs, yellow corn flour, salt, monosodium glutamate, spices), brandy alcohol 40%, white wine, fresh garlic, lemon, paprika, parsley.

Seafood casserole: Pollock, shrimps, scallops, vegetable oil, flour, milk 3. 25%, cooking cream, homemade white wine, pernot 40%, fish broth mix (Corn flour, dehydrated clam broth, potato starch, salt, vegetable protein, hydrolyzed (soy, corn), maltodextrin, canola oil, corn syrup solids, disodium guanylate, disodium inosinate, dehydrated shrimp, potassium chloride, critical acid, spices, dextrose, gelatin, sunflower oil, sugar, colour, garlic powder, flavour (including onion), shallot, mushrooms, modified corn starch.

Suggested preparation method

  • Atlantic Salmon: Cooked on the barbecue at high intensity for about 4 minutes to 9 minutes on each side. Or in the oven at 230C/400F for about 10 to 15 minutes.
  • Sole Fillet: Cooked in the oven at about 200C/400F for about 10 to 15 minutes. Or in a frying pan for about 5 to 8 minutes on each side.
  • Butterfly shrimp: Cook frozen shrimp in the oven at 230C/450F for about 10 to 15 minutes. With garlic sauce.
  • Shrimp 26/30: Cook on the barbecue or in the oven or sauté. Add your own seasonings/sausage. Beware the shrimps cook very quickly.
  • Seafood casserole: In the oven with mozzarella cheese on top at 350F/175C reheat and gratinate for 20 to 25 minutes.

Safe Handling

All the products in the box are frozen.

  • Keep frozen until ready to use.
  • Defrost in the refrigerator at 4 degrees.
  • Make sure that raw meat does not come into contact with other foods.
  • Clean preparation surfaces, including cutting boards and utensils, and wash hands after handling raw meat.
  • Keep hot food warm.
  • Refrigerate immediately or discard leftovers.
  • Use a thermometer for cooking.