3 for $5.00
540 ml or BROTH 900 ml SELECTED VARIETIES
Preheat the oven to 375°F (190°C).
Sprinkle lemon juice over the sole fillets.
Chop the spinach and spread over the 6 sole fillets.
Roll and secure with a toothpick.
Place in an oven-safe pan and pour the chicken or fish stock over the fish.
Bake 10 minutes.
Sauté the green onion, parsley and tomato in butter. Add salt and pepper and cook for 2 minutes.
If white wine is used, pour it over the vegetables and cook on high until the liquid has evaporated.
Add the shrimp to the broth from the cooked fish.
Mix the cornstarch with the cream and add to the sauce.
Cook until thick.
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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