Salmon "in My Style" – We Love God!

What a breathtaking picture. For Christ to be the head of the church is for Christ to give everything He has for the good of the church. Christ takes responsibility for the beauty of His bride, ready to lay aside His rights and willing to lay down His life for the sake of her splendor. So this is who God has designed a husband to be: a man who gives everything he has for the good of his wife. A man who takes responsibility for the beauty of his bride, ready to lay aside his rights and willing to lay down his life for the sake of her splendor. God has designed a husband to be the head of his wife like this so that in a husband’s love for his wife, the world might see a picture of Christ’s love for His people.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Frisco, Masterchefs, Seafood, Tmr	6	Servings

INGREDIENTS

		Fish Fume *
		Crayfish Tail Salad *
2	T	Butter
3		Shallots, chopped
3		Mushrooms, chopped
1	c	Wine, white
2	c	Fish Fume *
1	c	Cream, heavy
		Salt
		Pepper
2	lb	Salmon, filet
2	T	Butter

INSTRUCTIONS

See Fish Fume, and Crayfish Tail Salad recipe.  White Wine Sauce:
=================  In a saute pan heat the butter, then add the
shallots, and mushrooms.  Cook briefly for about two minutes.  Add the
wine and 1 cup of fish fume, cook about 5 minutes more.  Add cream to
thicken (sauce should be more white than gray). Reduce  for 20 minutes,
then strain through chinois.  Reduce again for 3 - 4 minutes more.
Sauce should be thick enough to  coat a spoon.  Whip, add salt and
pepper and reserve.  Fish: =====  Slice the salmon from the boned fish
at an angle, about 1 to 1 1/2  inches thick.  Pound the filets thin
under a dampened plastic paper  and store in parchment paper until
ready to cook.  Salt the salmon lightly inside and out.  In a non-stick
pan, heat 2 tablespoons of butter.  When the butter is  hot, take the
pan off the heat, place the salmon in the pan, return  the pan to heat,
and cook briefly (three to four minutes.)  Remove from heat, turn once,
and place back on the heat.  Cook for  three or four minutes more.
Take the pan off of the heat and turn the salmon one last time for the
"cool side" to absorb some of the juices.  To serve, spoon sauce into a
pool on a serving plate, place salad in  center of the plate, and
arrange salmon on the salad.  Garnish with red basil leaves.  Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef:   Udo  Nechutnys,
The Miramonte Restaurant, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 904 Calories From Fat: 354 Total Fat: 39.9g Cholesterol: 309.1mg Sodium: 168mg Potassium: 2211.1mg Carbohydrates: 35.9g Fiber: <1g Sugar: <1g Protein: 97.9g

When we think of sobriety, what naturally comes to mind is not being intoxicated by a substance (often alcohol). Specifically, we are called not to be drunk with alcohol, but to be filled with the Holy Spirit (Eph. 5:18). Alcohol or any substance has the ability to control us which in turn causes us to lose control. In general, Christians are called to be sober-minded (1 Pet. 1:13). This speaks of the mind regarding anything that leads us into a state of spiritual intoxication. The fruit of the Spirit is self-control. Christians are called to be temperate, we could say level-headed, biblically evaluating all things, clear-minded, sober in spirit.

Randy Smith