Red Pepper stuffed with Shellfish
Red pepper stuffed with a béchamel sauce based on surimi, prawns and hake, following the traditional recipe.
No artificial colours or flavourings used. Approx. average weight/unit: 60 - 80 g. Typical Spanish dish.
Cooking Instructions
Coat the pepper in breadcrumbs and beaten egg. Deep fry (frying-pan or fryer) until golden. Cook the pepper with tomato sauce and milk or cream.
Conservation
18 Months / -18ºC.
Nutritional value (per 100g)
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Energy Content
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Proteins (g.)
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Hidrátos de carbono (g.)
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Grasas (g.)
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93 Kcal – 388 Kj.
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314
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736
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567
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Presentation / Paletization
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Code
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Format / Packings x Case
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Nº Casses / Layer
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Nº Filas / Palet
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Nº Casses / Pallet
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Weight / Pallet
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Height Pallet
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EAN Code
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Retail
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Catering
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806001
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1X2000
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12
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20
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240
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480
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1.7
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