This delicious, three-course, festive meal for two people, featuring the finest sustainable Cornish crab and Scottish salmon makes a fabulous alternative to traditional turkey or goose. Each dish has been thoughtfully created and lovingly hand-prepared in our Cornish seafood kitchen. The crab souffles act as a fittingly light and delicate curtain-raiser for our wonderful salmon en croute. The chocolate orange fondant is one of the new dishes created especially for Christmas 2023 , make sure you save a little room for it!
Twice-Baked Crab Souffle
These delicious soufflés are served in scallop shells and offer a fantastic bit of theatre for a special meal with friends or loved ones. Wonderfully light and elegant as a starter or special lunch. Expect hand-picked Cornish white and brown crab meat in a crab bisque bechamel soufflé base, paired with uplifting lemon zest and chives. They arrive frozen and ready to pop into the oven – just add the thermidor sauce and they will lightly rise to the occasion in just 25 minutes.
Salmon & Wild Prawn en Croute
A delicate and creamy wild prawn mousse laced with lemon and parsley surrounds the firm Scottish salmon fillet, all wrapped in a herb and chive pancake and finished with the classic all-butter puff pastry lattice that a proper en Croute should have. It comes with a beautifully crafted savoury sauce made using Camel Valley’s iconic Cornish sparkling wine – boozy, creamy and just the foil for this very special fish dish.
Melting Chocolate Orange Fondant
The classic Christmas combination of sinuously rich dark chocolate and the sweet, citrus tang of oranges has been harnessed here to fabulous effect. A feast for the eyes as well as the tastebuds when the thick, creamy liqueur orange melting centre oozes from its dark chocolate cocoon as you spoon your way into it. A decadent, gorgeous dessert that is perfect for any festive occasion.
You will receive:
- 2 x Twice baked Crab Soufflé with Thermidor Sauce (frozen)
- 1 x Salmon & Wild Prawn en Croute with Camel Valley Brut Sauce (frozen)
- 2 x Melting Chocolate Orange Fondants (frozen)
Cooking Instructions - CRAB SOUFFLE:
To prepare, simply:
- Allow the Thermidor Sauce to defrost.
- Preheat your oven to 190°C
- Remove from the packaging and place on a baking tray
- Pour the sauce over the soufflé and into the shell
- Place into the centre of the oven for 25 mins
- Serve piping hot
- NOT suitable for microwave cooking
Cooking Instructions - SALMON & WILD PRAWN EN CROUTE:
- For best results, cook from frozen
- Preheat the oven to 210°C
- Remove the Salmon en Croute & Sauce from the packaging, place the Salmon en Croute on a piece of baking paper on a baking tray and bake in the centre of the oven for 45 minutes.
- Once cooked, allow to rest for 10 minutes. Place the unopened sauce pouch into a small saucepan and cover with hot water. Place on the stove and simmer for 10 minutes.
- When ready, serve by cutting the Salmon en Croute in half & carefully open to pouch of Champagne sauce to serve alongside the Salmon en Croute.
Cooking Instructions - MELTING CHOCOLATE ORANGE FONDANT:
- Remove from the outer packaging
- Cover and defrost the Fondants, allowing them to reach room temperature prior to cooking
- Preheat your oven to 190°C
- Place the pots onto a baking tray and into the centre of the oven for approx. 12 minutes
- TIP: The outer parts of the sponge will cook first and rise above the lip of the pot. The centre of the fondant will form a liquified dip. The Fondant will be cooked when that dip dries and forms a soft crust.
- Remove the Fondants from the oven
- IMPORTANT – Allow them to rest for 90secs -2 Mins before CAREFULLY turning them out onto two plates.
Ingredients: (Allergens in UPPER CASE):
Twice-Baked Crab Soufflé: CRAB (30%), EGG, Stock(FISH, Carrot, Onion, CELERY, Garlic, Fennel, Leek), CREAM, Parmesan CHEESE, MUSTARD (GLUTEN), Shallots, Wine (SULPHITES), Parsley, Lemon, LOBSTER (CRUSTACEA), Tomato, Peppercorns), Cayenne, Cognac (SULPHITES), Chives, Salt
Thermidor Sauce: FISH Stock(Fish Bones, Carrot, Onion, Fennel, Leek, Herbs, Garlic), CREAM, Parmesan CHEESE, English MUSTARD (GLUTEN), Shallots, White Wine (SULPHITES), Parsley, Lemon Juice, Pepper, Salt.
Salmon & Wild Prawn en Croute: Salmon(FISH), King Prawns(CRUSTACEA), Double Cream(DAIRY), EGGS, Salt, Lemon, Parsley, Pepper, Flour(GLUTEN), Milk(DAIRY), Chives, Butter(DAIRY).
Camel Valley Brut Sauce: Fish Stock (FISH Bones, Carrot, CELERY, Onion, Fennel, Leek, Garlic, Herbs), Double CREAM, Shallots, White Wine (SULPHITES), BUTTER, Flour (GLUTEN), Knightor Cuvé (SULPHITES), Salt, Pepper.
Melting Chocolate Orange Fondant: Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Lecithins (SOYA), Natural Vanilla Flavouring. May Contain MILK), BUTTER, Sugar, Flour (GLUTEN), Cocoa Powder, EGGS, Orange Flavoured Chocolate (Cocoa Butter, Sugar, Whole MILK Powder, MILK Sugar, Whey Powder (MILK), Skimmed MILK Powder, Caramelised Sugar, Emulsifier: Lecithins (SOYA), Natural Orange Flavouring, Salt), Orange Bailey's Liqueur (Cream (MILK), Whiskey, Cocoa Beans, Vanilla Extract), Double Cream (MILK).
Nutritional Information for Crab Soufflé per 100g:
- Energy 84kcal / 348kj
- Fat 5.3g
- Saturates 2.6g
- Carbs 3.4g
- Sugars 1.1g
- Protein 5.3g
- Salt 0.32g
Nutritional Information for Thermidor Sauce per 100g:
- Energy 327kcal / 1355kj
- Fat 27.5g
- Saturates 16.7g
- Carbs 6.5g
- Sugars 2.7g
- Protein 10.3g
- Salt 1.46g
Nutritional Information for Salmon & Wild Prawn en Croute per 100g:
- Energy 290kcal / 1206kj
- Fat 20.8g
- Saturates 9.6g
- Carbs 14.3g
- Sugars 0.9g
- Protein 10.9g
- Salt 0.80g
Nutritional Information for Camel Valley Sauce per 100g:
- Energy 372kcal / 1536kj
- Fat 33.5g
- Saturates 20.8g
- Carbs 8.3g
- Sugars 3.1g
- Protein 3.6g
- Salt 1.3g
Nutritional Information for Melting Chocolate Orange Fondant per 100g:
- Energy 482kcal / 2006kj
- Fat 35.2g
- Saturates 21.3g
- Carbs 33.2g
- Sugars 29.3g
- Protein 5.7g
- Salt 0.12g
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