Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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 fillets of turbot grilled 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
Imprimer ma sélection

Ingredients

  • 4
    fillets of turbot grilled
  • 3
    ripe peaches peeled and pitted, cut in two
  • 1/2 cup
    (125 mL)
    chicken bouillon
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    3 for $5.00

    SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    turmeric
  • 3 tsp.
    (1/2 mL)
    basil chopped
  • 2 tsp.
    (10 mL)
    orange peel
    You might like:

    Flyer Deal  (1)
    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.49 /lb

    PRODUCT OF SOUTH AFRICA 3.28/kg

  • 2 tsp.
    (10 mL)
    corn starch
  • 1 cup
    (250 mL)
    milk
  • 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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.