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Halibut with Saint-Paulin and Sorrel Cream https://www.metro.ca/userfiles/image/recipes/fletan-saint-paulin-oseille-4007.jpg PT15M PT20M PT35M
Preheat oven to 350 °F/180 °C. Remove large veins from lettuce leaves and plunge in boiling salted water for a few seconds. Cool, then spread out on cloth or absorbent paper. Place fillets on leaves, cover each portion with a slice of cheese, season with salt and pepper. Wrap fillets separately in lettuce leaves. In a saucepan (preferably flared), sauté shallots in olive oil. Add wrapped fillets, fish stock, Vermouth, white wine and lemon juice. Season with salt and pepper. Bake in oven at 350 °F/180 °C for 6 to 8 minutes. Remove fillets and boil cooking liquid down to 1/2 cup (125 ml). Add cream and sorrel purée. Adjust seasoning. Place a fillet on each plate and pour over sauce. Serve with rice
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1 romaine lettuce 4 x 5 oz (4 x 150 g) halibut of Atlantic fillet (or cod) 3 oz (90 g) canadian saint-paulin 1 oz (30 g) shallots, chopped 3 Tbsp. (45 mL) olive oil 1 cup (250 mL) fish stock 1 cup (250 mL) white wine juice and zest salt and pepper 1/2 Tbsp. (25 mL) whipping cream (35 %)
Halibut with Saint-Paulin and Sorrel Cream

Halibut with Saint-Paulin and Sorrel Cream

Rate this recipe
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  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    romaine lettuce
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    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    $1.99 ea.


    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.77 ea.

    3 PK PRODUCT OF U.S.A.


  • 4 x 5 oz
    (4 x 150 g)
    halibut of Atlantic fillet (or cod)
  • 3 oz
    (90 g)
    canadian saint-paulin
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    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    $10.99 /lb

    DELI SLICED OR CUT, 2.42/100 G


    BERGERON OR LOUIS CYR GOUDA

    BERGERON OR LOUIS CYR GOUDA

    $12.99 /lb

    DELI CUT, 2.86/100 G


    1/2 PRICE
    OKA CHEESE REGULAR 22.45/KG OR CHEVALIER TRIPLE CRÈME BRIE 21.45/KG

    OKA CHEESE REGULAR 22.45/KG OR CHEVALIER TRIPLE CRÈME BRIE 21.45/KG

    DELI CUT, PRICES AS MARKED


    SARTORI BELLAVITANO CHEESE

    SARTORI BELLAVITANO CHEESE

    $9.99 ea.

    150 g, SELECTED VARIETIES


  • 1 oz
    (30 g)
    shallots, chopped
  • 3 Tbsp.
    (45 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1 cup
    (250 mL)
    fish stock
  • 1 cup
    (250 mL)
    white wine

  • juice and zest
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN



  • salt and pepper
  • 1/2 Tbsp.
    (25 mL)
    whipping cream (35 %)
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    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    4 X 113 g, 450 g SELECTED VARIETIES


    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 350 °F/180 °C.

Remove large veins from lettuce leaves and plunge in boiling salted water for a few seconds. Cool, then spread out on cloth or absorbent paper.

Place fillets on leaves, cover each portion with a slice of cheese, season with salt and pepper.

Wrap fillets separately in lettuce leaves.

In a saucepan (preferably flared), sauté shallots in olive oil. Add wrapped fillets, fish stock, Vermouth, white wine and lemon juice. Season with salt and pepper. Bake in oven at 350 °F/180 °C for 6 to 8 minutes.

Remove fillets and boil cooking liquid down to 1/2 cup (125 ml). Add cream and sorrel purée. Adjust seasoning.

Place a fillet on each plate and pour over sauce. Serve with rice

Source : Dairy Farmers of Canada

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, 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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