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.
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.
© Société des alcools du Québec, 2007
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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