Recipe #1704
Grilled Fillets of Turbot with Peach Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
1 1/2 cups (375 mL)
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 4 fillets of turbot, grilled
- Peach Sauce
- 3 ripe peaches, peeled and pitted, cut in two
- 1/2 cup (125 mL) chicken bouillon *
- 1 tsp. (5 mL) tumeric
- 1/2 tsp. (2 mL) basil, chopped
- 2 tsp. (10 mL) orange peel
- 2 tsp. (10 mL) cornstarch *
- 1 cup (250 mL) milk
- 2 Tbsp. (30 mL) parsley, chopped.
Preparation
Poach the peaches in the chicken bouillon for 4 to 5 minutes.
Add the tumeric, basil and orange peel.
Reduce to a purée in the bowl of a mixer.
Dilute the cornstarch in the mild and pour into the peach purée. Mix for a few seconds.
Pour into a pot.
Cook on a low heat, until the sauce thickens, about 3 minutes.
Sprinkle the parsley.
Coat the turbot fillets with the mixture.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Grilled Fillets with Black Olive-Relish Sauce
- Grilled Salmon Fillets with Plum Coriander Sauce
- Grilled pork fillets with sweet and sour sauce
- Fillets of Turbot Breaded
- Two Olive Turbot Sauce
- Turbot fillets with Almonds
- Grilled Salmon Fillets with Chervil Mandarin Sauce
- Grilled Fillets with Green Peppercorn Sauce
- Grilled Chicken Breast with Fresh Peach Ginger Sauce
- Turbot with Plum and Coriander Sauce
Grilled Chicken Breast with Fresh Peach Ginger Sauce
You like this recipe?
Please comment it with your account