Baked Trout And Leeks With A Watercress English Butter Sa

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Dairy	English	Cooks, Home, Ideal	2	Servings

INGREDIENTS

2		Freshwater trout, filleted
		and
		skinned
1		Leek
1	t	Fresh marjoram, chopped
		Freshly grated nutmeg
1/2	t	Lemon zest
2	T	White wine
4	oz	Butter
2	t	Plain flour
3		Floz white wine
2		Floz water
2	T	Double cream
1		Bunc watercress
		Lemon juice
		Salt and pepper
		Freshly grated nutmeg
		Watercress and lemon wedges

INSTRUCTIONS

Trim the leeks, top and bottom. The leek must be 3 times the width of
the fillet in length. Cut each layer of the leek off, wash and steam
them until floppy. Now refresh with cold water to keep the colour and
stop the cooking. Dry on some kitchen paper.  Lay half the leek strip
overlapped, horizontally across your work  surface, now put one of the
fillets vertically on top of the leeks  and in the middle grate over a
little nutmeg, lemon zest and lay a  couple of marjoram sprigs on top.
Grind over a little black pepper,  then place the other fillet on top.
Wrap up in the leeks. Repeat with  the other 2 fillets. Place both in a
heavily buttered oven proof  dish, pour over the wine and cover with
some aluminium foil. Bake in  the oven for 20 minutes at 180C/gas 4.
In the meantime, work the butter with the flour to a paste. Put the
water and wine into a saucepan and put over a moderate heat. Take a
little of the butter on the end of a sauce whisk and whisk into the
water and wine as it heats up. Continue until all the butter is
finished. Simmer for 30 seconds. Season with the nutmeg and salt, but
hold back on the pepper as watercress is quite peppery. Add the cream
and the chopped watercress then taste. Now squeeze in the lemon  juice,
and taste again.  Remove the trout carefully onto your warmed serving
dish and pour  over some of the sauce. Garnish with lots more
watercress and serve.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 451 Calories From Fat: 408 Total Fat: 46.4g Cholesterol: 121.9mg Sodium: 91.1mg Potassium: 110.9mg Carbohydrates: 7.7g Fiber: <1g Sugar: 1.4g Protein: 1.4g