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Delight in a tender, flaky fillet that mimics the subtle taste of white fish. Perfect for pan-searing or oven-baking, it allows you to experiment with different herbs, sauces, or cooking methods. Serve with roasted vegetables, tangy sauces, or light salads for a refined, ocean-inspired meal.
Water, plant-based proteins (19%) (rice, soy), vegetable oils (contains coconut), seasoning blend, thickener (methyl cellulose), 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
Delight in a tender, flaky fillet that mimics the subtle taste of white fish. Perfect for pan-searing or oven-baking, it allows you to experiment with different herbs, sauces, or cooking methods. Serve with roasted vegetables, tangy sauces, or light salads for a refined, ocean-inspired meal.
Water, plant-based proteins (19%) (rice, soy), vegetable oils (contains coconut), seasoning blend, thickener (methyl cellulose), 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 white fish 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 white fish 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.
Fish fillet in a frying pan is an ideal dish for lunch or dinner. You can serve it with boiled rice, potatoes or a light vegetable salad. It turns out very tasty.
Wash the fish fillet and pat dry with napkins. If the fillet is pressed in portions, then do not defrost it, otherwise it will fall apart into pieces.
Pour flour into a separate flat plate. Add a pinch of salt and ground black pepper to the flour, mix.
Break an egg into a bowl, add a pinch of salt and beat with a fork until smooth.
Roll the fish fillet in flour on all sides. Then dip the fillet in the egg on all sides.
Place the fillet in a hot frying pan and fry in vegetable oil on both sides until golden brown.
Wash the fish fillet and pat dry with napkins. If the fillet is pressed in portions, then do not defrost it, otherwise it will fall apart into pieces.
Pour flour into a separate flat plate. Add a pinch of salt and ground black pepper to the flour, mix.
Break an egg into a bowl, add a pinch of salt and beat with a fork until smooth.
Roll the fish fillet in flour on all sides. Then dip the fillet in the egg on all sides.
Place the fillet in a hot frying pan and fry in vegetable oil on both sides until golden brown.
If you like ketchup, then this recipe is included just for you. It is very easy to prepare. This recipe is ideal for making a small amount of sauce. It includes apples, which add a pleasant sour note to the finished dressing. It is better to peel the tomatoes and remove the seeds.
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.
Wash the fish fillet and pat dry with napkins. If the fillet is pressed in portions, then do not defrost it, otherwise it will fall apart into pieces.
Pour flour into a separate flat plate. Add a pinch of salt and ground black pepper to the flour, mix.
Break an egg into a bowl, add a pinch of salt and beat with a fork until smooth.
Roll the fish fillet in flour on all sides. Then dip the fillet in the egg on all sides.
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