Brought to you by Chef Chris Locke at Marben Restaurant, these fish and shrimp pies are using local ingredients almost all sourced from 100km Foods! Fogo Island cod and shrimp in rich cream with mussel garum, pea-miso and potatoes topped with a puff pastry lid.
Heating Instructions: Place in a pre heated 400F oven for 40 minutes or until the centre is hot. Serve.
Ingredients: Fogo Island Cod, Fogo Island Northern Pink Shrimp, White Wine, August's Harvest Shallots, Garlic, Thyme, Thompson's Potatoes, Black Pepper, 35% Cream, Sheldon Creek Whole Milk, Golden Dawn Butter, Lemon Peel, Mussel Garum (made using barley from K2 Milling and PEI mussels), Pea Miso (made with split peas from Pristine Gourmet and barley from K2 Milling), Flour from Howick Community Farms in Aylmer ON.
This product travelled 11.8 km to reach our warehouse.