Product Description
Marie carefully cooks her scallops for a melting texture. Because it's important to combine pleasure and balance on a daily basis, Marie cooks her leek fondue at length with fresh cream and wine-reduced shallots.
Ingredients
Cooked rice 33.9% (water, basmati rice, rapeseed oil, salt), SCALLOPS* 21.4%, water, CREAM 11%, leeks 6.7%, vermouth, carrots, WHEAT flour, shallots 1.8%, spinach, BUTTER 0.7%, rapeseed oil, white wine 0.4%, salt, garlic, concentrated lemon juice, pepper. *Scallops: to know the origin and the species, please refer to the batch number (A: Zygochlamys patagonica from Argentina - B: Chlamys albidus from Russia - C: Argopecten purpuratus from Peru - D: Chlamys opercularis from Scotland/Ireland). Rice: non-EU origin Leeks: French or Belgian origin. Possible traces of: fish, shellfish, soya, egg, mustard, celery.
Nutritional Information
| Nutrient |
Amount |
| Energy (kJ/kcal) |
604.8/144.2 |
| Fat (g) |
6.2 |
| Saturated Fatty Acids (g) |
3 |
| Carbohydrates (g) |
16 |
| Sugars (g) |
1.2 |
| Protein (g) |
5.8 |
| Salt (g) |
0.59 |
