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Langoustine bisque 1 kg frozen
Versvishandel Jan van As

brand

Langoustine bisque 1 kg frozen


GTIN: 08717921001765 (CU)
Articlenumber: 298000
TM: NL

Description

Basic bisque of Norway lobster, fish stock and fresh vegetables. You can serve this bisque immediately after heating. It is possible to lengthen it with 20% cream. From 1 package of a kg + the 20% cream you get 6 cups.


Ingredients

Water, LANGOUSTINES CRUSTACEANS (scampikar greenhouses: preservative: E223 SULPHITE, E331), fennel, onion, carrot, CELERY, tomato paste, sunflower oil, white wine SULPHITE, roux (WHEATFLOOR GLUTEN, palm fat), pastis (pastis (al alcohol, water, sugar, aniseed 2 ‰, natural drop extract, dye: E150c), salt, natural aroma), cognac, garlic puree (garlic (81%), water, salt (3.1%), food acid (citric acid), citrus fiber), thyme, rosemary, salt, bay leaf.

GMO free: Yes
Radiated: No



Origin fish

Ingredient name Scientific name fish Fish capture method Catch area Country of origin fish
Langoustine Norwegian lobster - Nephrops norvegicus Demersal otter trawl West of Scotland

Allergen

gluten shellfish egg fish peanuts soy milk
+ +
tree nuts celery mustard sesame sulfite lupine mollusks
+ +
With May contain Without Not delivered
+ +/- o


Nutrients

  Product
  Per 100 (g)
Energy (kJ/kcal) 248 / 60
Total fat 3.82 g
saturated fat 1.09 g
Carbohydrates 3.08 g
of which sugars 0.96 g
Proteins 2.99 g
Salt 0.29 g

Preparation

Boil
Remove the bisque from the freezer. Remove the bisque from the package and bring it to the boil in a pan while stirring. Bring the whole to the boil with a whisk under regular stirring.boil for approx. 1 minute.


Contact information

Versvishandel Jan van As / Fish trade Jan van As
Centrale Groothandelsmarkt 135 1051 LJ Amsterdam /Central wholesale market 135 1051 LJ Amsterdam
Consumer Support
https://www.janvanas.nl/nl_NL/
vishandel@janvanas.nl
+31(0)20-5829990

This specification comes from the database of PS in foodservice.
The producer of this product is responsible for the accuracy of the data. Disclaimer

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