Ocean Trout with Cara Cara Orange, Celeriac, Fennel and Sherry Vinegar

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Gorgeous Ocean trout lightly seasoned mixed a salsa of Cara Cara Navels, Celeriac, Fennel, Spanish onions, Jerez Wine and Red Island Extra Virgin olive oil. Pair with a crispy white wine to breeze through a spring (or autumn) brunch!

Ingredients: Ocean Trout, Cara Cara Orange, Celeriac, Fennel, Spanish Onion, Sherry Vinegar, Red Island Extra Virgin Olive Oil, Salt, Black Pepper.

Serves a single adult with a side.

Nutritional: TBD

Cooking Instructions:

Defrost the ocean trout. Once defrosted carefully place sealed bag in a pot of simmering water for 8-10 minutes or until cooked through.

Note: Once defrosted consume within 48 hours.

* Fish fillets are raw and need to be cooked thoroughly, While we make best efforts to ensure it is free of bones and scales, some may remain.

Contains: Fish

Gluten Free

May contain traces of dairy, soy, gluten, seafood, eggs, nuts and seeds.

* We make all efforts to be free of cross contamination, but our kitchen does handle dairy, soy, gluten, nuts, seafood, seeds and eggs,