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Nutritional information & ingredients

The Fish Cake

Donald Russell packagingNutritional Information
Energy (kJ): 513 kJ, Energy (kcal): 122 kcal,
Carbohydrates: 9.2g, Protein: 12.6, Fat: 3.9g
Allergen Advice
Fish, Wheat, Gluten & Milk.
Raw Smoked Haddock (29%) [haddock, salt,
colours: tumeric, annatto], cooked potato
(25%), raw Haddock (14%), raw Salmon (14%),
raw spring onions (8%), cooked breadcrumbs
(4%), [wheat flour, dextrose, salt], milk,
lemon juice concentrate, salt, parsley,
white pepper.


Donald Russell packaging

Nutritional Information
(Typical per 100g) Energy (kJ): 461 kJ, Energy (kcal): 111 kcal, Carbohydrates: 5.8g, Protein: 8.8g, Fat: 5.4g
Allergen Advice
Fish, Crustaceans, Milk, Mustard, Celery, Wheat & Gluten.
Raw Haddock (33%), cooked potato (30%),
cream (9%), raw prawns (8%) [prawns, water,
salt], water, butter (3%), white wine (2%),
onions, modified waxy maize starch, vegetable
bouillon (sea salt, potato starch, yeast extract,
palm oil, celery, onion, maltodextrin, sugar,
herbs, spices), wheat flour, salt, mustard
powder, white pepper, dill, paprika


How to cook Donald Russell Fish Cakes

We recommend cooking from chilled

• Remove all packaging and defrost in fridge overnight
• Heat sufficient vegetable oil in a frying pan to a medium heat
• Fry for 4-6 minutes per side until golden brown, adding more oil if necessary

We recommend cooking from chilled

• Preheat oven to 200°C/400°F/Gas 6
• Remove all packaging. Place on a baking tray, lined with
baking paper
• Carefully, brush with a little vegetable oil all over
• Cook for 35-40 mins
• Ensure that the product is piping hot throughout
• Do not reheat once cooked


How to cook Donald Russell Fish Pies

For best results cook from frozen...

• Remove all packaging
• Place the fish pie on a baking tray
• Cook in a preheated oven at 200°C/400°F/Gas 6 for 45-50 minutes
• Remove from oven and allow to stand for 5 minutes before serving
• Ensure that the product is piping hot throughout

Chef's Tip

Leave THE Fish Pie to rest for up to 5 minutes after cooking. It will hold its shape much better for serving if not piping hot. Serve with braised spinach and seared mushrooms or with fresh green salad on warmer days.