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Grilled Fillets of Turbot with Peach Sauce https://www.metro.ca/userfiles/image/recipes/filets-turbot-grilles-sauce-peche-1704.jpg PT15M PT15M PT30M
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.
1.5
4 1 4 4
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) turmeric 3 tsp. (1/2 mL) basil chopped 2 tsp. (10 mL) orange peel 2 tsp. (10 mL) corn starch 1 cup (250 mL) milk 2 Tbsp. (30 mL) chopped parsley
Grilled Fillets of Turbot with Peach Sauce

Grilled Fillets of Turbot with Peach Sauce

Rate this recipe
1 Vote
1.5
cup
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    fillets of turbot grilled

  • peach sauce:
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  • 3
    ripe peaches peeled and pitted, cut in two
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    ORGANIC NECTARINES

    ORGANIC NECTARINES

    $4.99 /lb

    PRODUCT OF U.S.A. ORGANIC PEACHES PRODUCT OF U.S.A., No. 1 GRADE 11.00/kg


    NECTARINES, PEACHES, WHITE FLESH PEACHES OR WHITE FLESH NECTARINES

    NECTARINES, PEACHES, WHITE FLESH PEACHES OR WHITE FLESH NECTARINES

    $3.99 /lb

    PRODUCT OF U.S.A. PRODUCT OF U.S.A., No. 1 GRADE PRODUCT OF U.S.A., No. 1 GRADE PRODUCT OF U.S.A. 8.80/kg


  • 1/2 cup
    (125 mL)
    chicken bouillon
  • 1 tsp.
    (5 mL)
    turmeric
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  • 3 tsp.
    (1/2 mL)
    basil chopped
  • 2 tsp.
    (10 mL)
    orange peel
  • 2 tsp.
    (10 mL)
    corn starch
  • 1 cup
    (250 mL)
    milk
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    IRRESISTIBLES LIFE SMART OMEGA-3 LARGE EGGS 12 UN., LACTANTIA PURFILTRE MILK 1.5 - 2 L, GENERAL MILLS CEREAL 300 - 450 G

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    SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    chopped parsley
Imprimer ma sélection

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.

Source : Metro

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