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  1. Fish

    • Heat butter in a large pan and sear fish until cooked. Stir through KNORR Garde d'Or Hollandaise Sauce and CONTINENTAL Professional Instant Mashed Potato Mix. Remove from heat, cool slightly then puree the fish mixture in a blender.
    • Place into moulds or shallow long trays and freeze for 24 hours.
  2. Sauce

    • Simmer KNORR Pronto Napoli with garlic puree and wine for 10 minutes then puree.
  3. To Serve

    • Place fish portions on a tray and heat through. Heat the sauce and place on a serving plate with the reheated fish on top.
  4. Chef's Tip

    • The fish can be lightly brushed with Parisian essence (browning essence) to add colour before heating.
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