In a saucepan, add the cider, apples, cinnamon and chervil branch.
Add the salt and pepper. Cover and bring to a boil.
Let simmer on low heat for 15 min., delicately stirring periodically.
Dip the sole fillets into the cider and bring the liquid to a pre-boil.
Cover and poach on a very low heat for about 5 min. or until the flesh of the fish becomes opaque.
Remove the fillets from the liquid and put aside.
Add the butter to the liquid and heat it on low for about 5 min.
Put the fish on a plate, cover with the sauce, and decorate with the apple slices.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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