Ingredients

Mycoprotein (32.8%) from Fusarium venenatum sp., extruded soya protein (water, soya protein concentrate), water, rapeseed oil, marinade (water, rapeseed oil, non-iodised table salt, spices, distilled vinegar, starch, flavouring, paprika extract, spice extracts), rapeseed protein, potato protein, flavourings, gelling agents: methylcellulose, carrageenan; sea salt, oil rich in DHA and EPA from the microalgae Schizochytrium sp., thickener: konjac; vitamins (vitamin B6, folic acid, vitamin B12), acidifier: citric acid; colouring: beta-carotene.

Allergens

Soya and rapeseed. Rapeseed protein may cause allergic reactions in consumers allergic to mustard and mustard-derived products.

Storage

Store at +2°C to +7°C. Once opened, consume on the same day.

Nutritional table per 100g

Energy 914 kJ / 219 kcal

Fat –

of which saturated fat

16.6 g

1.7 g

Carbohydrates

1.8 g Fibre 4.7 g Protein 13.2 g Salt 1.56 g Folic acid 90 μg Vitamin B6 0.55 μg Vitamin B12 0.98 μg The values shown in the table are subject to change.

The Salmon-inspired Fillet is Revo Food’s 3D-printed plant-based alternative!

Thanks to 3D printing, it has a tender and juicy texture, perfect for cooking however you like.

The mycoproteins it is made from ensure an ideal protein intake and a complete amino acid profile. An excellent source of vitamins B2, B3, B6, B12 and D2, it is also rich in Omega-3 thanks to the presence of algal oil.

Try the BBQ flavour for a full-bodied, rich taste that will win you over.

Here’s how to prepare it:

• in the oven, cook the Fillet at 200°C for 14–16 minutes using a fan oven;
• in a frying pan, add a drizzle of oil, cover with a lid and cook for 3–4 minutes over a medium-low heat;
• in an air fryer, preheat the air fryer to 200°C and cook the fillet for 8–10 minutes.