Grilled Fillets of Turbot with Peach Sauce

Grilled Fillets of Turbot with Peach Sauce
  • 1.5 cup
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 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)


  • 3 tsp.
    (1/2 mL)

    basil chopped

  • 2 tsp.
    (10 mL)

    orange peel

  • 2 tsp.
    (10 mL)

    corn starch

  • 1 cup
    (250 mL)


  • 2 Tbsp.
    (30 mL)

    chopped parsley


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.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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