Sole Steamed On A Bed Of Ceylon Tea

In contrast to today’s Christ-less Christmas, God so orchestrated the events during the first Christmas to frame the supremacy of Christ in a remarkable way without diminishing His humility. On that first Christmas, Jesus did not appear to kings in a palace, nor was His birth surrounded with splendor and royalty. Rather, God chose the weak things of the world to shame the wise and better provide a backdrop that would not rob, but rather radiate the glory of the newborn King. Unlike today, the humble events surrounding Christ’s birth that first Christmas allowed Him to be the center focus and attraction of the day.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish	4	Servings

INGREDIENTS

1 1/2	lb	Sole, flounder or fluke*
1 1/2	T	Ceylon tea, loose
		Salt
1/2	T	Unsalted butter
2		Limes, peel/seed/dice
		Ceylon Tea Butter Sauce

INSTRUCTIONS

1997    
Use 2 Dover sole, skinned and filleted to give 8 fillets; OR 4
flounder fillets (6 to 7 ounces each), cut in half lengthwise along
the center line of the fillet  "Maniere imbued sole with the exotic
woody scent of Ceylon tea by  steaming the fish on a bed of the leaves.
(Loose tea leaves will give  more flavor than tea bags.) A rich, warmly
colored butter sauce, made  with a Ceylon tea-infused vinegar,
completes the movement, and a  garnish of a sparkling dice of lime cuts
the righness of the sauce."  Make the butter sauce; set aside in a warm
place, and cover to keep  warm.  Cut a double layer of cheesecloth hat
is twice as long as the steamer  rack. Lay the cheesecloth on the
steamer rack so that half of the  cheesecloth covers the rack and the
other half falls outside the  steam. Sprinkle the tea over the
cheesecloth in the steamer and fold  the outer half of the cheesecloth
over the tea to enclose it.  Fold each fillet in half, skinned side in.
Sprinkle with salt and  place in a single layer on the cheesecloth on
the steamer rack. Place  over simmering water, cover, and steam until
tender, 4 to 5 minutes.  Just before the fish is cooked, melt the
butter in a frying pan over  high heat. Add the lime and saute just to
warm through, about 30  seconds. Remove from the heat.  To serve,
divide the fillets among four plates. Sprinkle the lime  over the fish
and spoon the sauce over.  Serve the fish with boiled potatoes or a
simple rice pilaf; other  vegetables muddy the delicate flavors of fish
and sauce. If you have  deep plates, spoon all of the sauce onto the
plates so that the fish  luxuriates in it. If not, spoon some sauce
over each fillet and serve  the rest in a sauceboat.  Source: "Cuisine
a la Vapeur: The Art of Cooking with Steam" by  Jacques Maniere;
translated by Stephanie Lyness Posted to MM-Recipes  Digest V4 #054 by
Linda Place <placel@worldnet.att.net> on Feb 22,

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 13 Calories From Fat: 13 Total Fat: 1.4g Cholesterol: 3.8mg Sodium: 72.9mg Potassium: <1mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: <1g