Brown the cubed fish in half the oil for 2 minutes. Set aside.
In the remaining oil, brown the shallots and garlic. Add the fruits and cook for 3 minutes. Pour in the white wine and reduce to half.
Process the fruit mixture in a food processor until the texture is a smooth purée. Set aside.
Dissolve the curry powder and cornstarch in some cold broth. Set aside.
Heat the broth. Add the puréed fruit. Heat for 1 minute.
Thicken with the dissolved cornstarch mixture. Add the fish and simmer for 3 minutes.
Add the pepper, corn, green onions, chervil and lemon balm. Heat for 3 minutes. Serve right away.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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.
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