EL BLANCO (110g)

Before EL BLANCO is cooked, the packaging must be completely removed.

• PAN: Heat the pan to medium-low temperature and add some oil to the pan. Fry each side for 3-4 minutes with the lid on. 
• OVEN: Bake with top and bottom heat or convection heat for 14-16 minutes at 200 °C. 
• AIRFRYER: Preheat to 200 °C and fry for 8-10 minutes.

per 100g

Energy (kj) 1074 
Energy (kcal) 257kcal
Fat (g) 23,7
of which saturates (g) 2,9
Carbohydrate (g) 1,4
of which sugars (g) 0,3
Fibres (g) 7,9
Protein (g) 5,6
Salt (g) 1,61

Omega-3 fatty acids (g) 1,9
of which DHA (mg) 124
of which EPA (mg) 79

Folic acid (μg) 90
Vitamin B6 (mg) 0,55
Vitamin B12 (μg) 0,98

Ingredients: Mycoprotein (41.3 %) Fusarium venenatum sp.,, water, rapeseed oil, marinade (vegetable fats and oils (rapeseed, sal), spices, non-iodised table salt, flavouring), corn fibres, gelling agents: methyl cellulose, carrageenan; salt, DHA- and EPA-rich oil from the microalgae Schizochytrium sp., thickener: konjac; vitamins (vitamin B6, folic acid, vitamin B12), rapeseed protein.  

May contain traces of soy. 

Rapeseed protein may cause allergic reactions to consumers who are allergic to mustard and products thereof. 

Revo Products

• 77-86% less CO² *
• use 95% less freshwater *
• use Mycoprotein, which might just be the most sustainable source of protein in the world
  
  * compared to conventional Salmon

Store cool and protected from light at +2 °C to +7 °C.   

Consume on the same day after opening.