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Indulge in a lush Salmon Fillet alternative that mirrors the succulent texture and rich flavor of its seafood counterpart. Whether grilled, baked, or poached, it’s an excellent choice for a sophisticated entrée. Add fresh herbs, a lemon drizzle, or a creamy dill sauce to elevate any occasion.
Water, plant-based proteins (19%) (rice, soy), vegetable oils (contains coconut), seasoning blend, thickener (methyl cellulose), natural flavors, flavor enhancer (E635), soy protein hydrolysate, stabilizer (sodium alginate).
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Indulge in a lush Salmon Fillet alternative that mirrors the succulent texture and rich flavor of its seafood counterpart. Whether grilled, baked, or poached, it’s an excellent choice for a sophisticated entrée. Add fresh herbs, a lemon drizzle, or a creamy dill sauce to elevate any occasion.
Water, plant-based proteins (19%) (rice, soy), vegetable oils (contains coconut), seasoning blend, thickener (methyl cellulose), natural flavors, flavor enhancer (E635), soy protein hydrolysate, stabilizer (sodium alginate).
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Our salmon fillet weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
Our salmon fillet weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
To prepare this exquisite dish, you will need a special frying pan for serving hot dishes or a deep baking tray. The recipe below is designed to prepare three servings of the dish.
In a mortar, grind the crushed garlic, lime juice, soy sauce, half the olive oil, honey and a pinch of sesame seeds.
Place the washed and dried salmon fillet with skin in a sealed food film bag, add half of the prepared marinade. Leave the fish in a tightly closed bag for 30 minutes, having previously removed as much air from the bag as possible.
While the salmon is marinating, lightly fry the green onions in a frying pan with the remaining olive oil. Place the marinated salmon pieces on top of the fried onions.
Place the pan in a preheated oven, after pouring the remaining marinade over the fish and sprinkling with chopped chili pepper.
Keep the dish in the oven until a crust forms on the fish. To be absolutely sure that the fish is ready, pierce the fillet in its thickest part with a toothpick. Make sure that the dish is ready. Sprinkle the dish with sesame seeds before serving.
Cut the beef into small pieces.
Heat a frying pan with vegetable oil and fry the meat over high heat for 5 minutes. Add finely chopped onion to the pan and continue frying over medium heat for 2 minutes.
Add finely diced carrots, crushed garlic, stir and fry over medium heat for another 3 minutes.
Add salt, ground black pepper, sweet paprika, ground coriander, bay leaf and stir. Then add tomato paste and 600 ml of hot water, stir and bring to a boil. Cover and simmer on low heat for 1 hour.
In a preheated frying pan, fry the wheat flour, stirring constantly, for 2-3 minutes, the flour should turn slightly yellow.
Add butter to the frying pan with flour and mix thoroughly with flour, gradually add 200 ml of water and completely dissolve the flour, cook for 2-3 minutes on low heat, stirring constantly, until thickened.
Sprinkle the finished beef with gravy, parsley, green onions and serve with mashed potatoes, pasta, boiled rice or buckwheat.
To prepare this exquisite dish, you will need a special frying pan for serving hot dishes or a deep baking tray. The recipe below is designed to prepare three servings of the dish.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
In a mortar, grind the crushed garlic, lime juice, soy sauce, half the olive oil, honey and a pinch of sesame seeds.
Place the washed and dried salmon fillet with skin in a sealed food film bag, add half of the prepared marinade. Leave the fish in a tightly closed bag for 30 minutes, having previously removed as much air from the bag as possible.
While the salmon is marinating, lightly fry the green onions in a frying pan with the remaining olive oil. Place the marinated salmon pieces on top of the fried onions.
Place the pan in a preheated oven, after pouring the remaining marinade over the fish and sprinkling with chopped chili pepper.
Keep the dish in the oven until a crust forms on the fish. To be absolutely sure that the fish is ready, pierce the fillet in its thickest part with a toothpick. Make sure that the dish is ready. Sprinkle the dish with sesame seeds before serving.
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