2 for $7.00
500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.
454 g PRODUCT OF MEXICO, NO. 1 GRADE
3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE
2 for $10.00
SELECTED SIZES, SELECTED VARIETIES
15 AIR MILES® Bonus Miles when buying 2
2 for $4.00
1.5 L, OR 2.49 EA.
5 AIR MILES® Bonus Miles when buying 2
2 for $5.00
170 g PRODUCT OF CHILE, NO. 1 GRADE Organic Blackberries 170 g PRODUCT OF MEXICO Lemons 2 lb PRODUCT OF SPAIN
2 for $5.00
FROZEN, 2 - 3 oz.
Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth.
Poach lobsters in the court bouillon for 6 minutes, drain and cool.
Put the skate fillet in a dish, season it and add 1 3/4 cups (400 mL) piping hot court bouillon. Cover with plastic wrap and let cool.
Shell the lobsters, cut the tails in two lengthways and leave claw meat whole.
Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside.
Muskmelon sauce: Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside.
Spoon some emulsified sauce over the claws and broil.
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.
Sorry, an error has occurred. Please refresh the page.