Monkfish & Prawn Fricassee with peas & Parsley

Monkfish & Prawn  Fricassée with peas & parsley in a Vermouth Cream Sauce
An elegant seafood dish, crafted by the chefs at Forman & Field. Succulent pieces of monkfish and plump prawns are gently simmered in a rich vermouth cream sauce, delicately infused with sliced onions and fresh chervil for a fragrant, balanced finish.

Luxurious yet comforting, this classic French-inspired fricassée celebrates the best of British seafood with refined simplicity.

Simply heat and serve with our creamy saffron mash and a glass of Ortega for a restaurant-quality meal at home — beautifully crafted the Forman & Field way.

Serves 2

Monkfish(FISH), Prawns(CRUSTACEANS), Sliced Onions, Peas, Whipping Cream(MILK), Vermouth(SULPHITES), Unsalted Butter(MILK), Chervil, Salt & Pepper

For Allergens see capitals in BOLD

Warm Gently in a heavy based pan on a low heat until piping hot or can be re heated in a microwave @ 600w for 2 minutes.

14 days if kept refrigerated

Can be frozen for upto 6 months