In a small bowl, break cooked tilapia into pieces and let it cool a bit.
Add yogurt and lemon thyme to bind. Season with salt and pepper.
In another bowl, combine apricots with lemon juice and almond extract to make salsa.
Using moulds (or glasses), make timbales. Start with a layer of apricot salsa and top it with the tilapia mixture. Pack fi rmly and refrigerate for 30 minutes.
Turn out the timbales and decorate with toasted slivered almonds.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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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