INGREDIENTS

INSTRUCTIONS

Have ready the fish stock and fish velout. and set aside.
Peel the cucumber, then using a very small melon baller cut out as
many balls as possible from the cucumber flesh, discarding the seeds.
Blanch the balls in boiling water, drain and refresh in ice cold
water and set aside.
Blanch the spinach in lightly salted boiling water for about 1 minute
or until just wilted. Drain and refresh in cold water then drain
again. Set aside.
Gently poach the turbot in the fish stock for 4.5 minutes or until it
is about three quarters cooked. Remove the fillets carefully with a
slotted spoon and keep warm. Boil the stock until syrupy and reduced
by about two thirds.
Stir in the fish velout. and return to the boil, cooking for about 2
minutes. Add the turbot fillets to this sauce and reheat for a
further 2 minutes.
Cook the homemade tagliatelle in boiling water for 30 seconds. If you
are using ready made, follow the instructions on the packet. Toss in
half the butter and place in mounds in the centre of each plate.
Reheat the cucumber and spinach separately in the remaining butter.
Place the turbot fillets on top of the tagliatelle and spoon the
cucumber and spinach around the fish and the pasta. Reheat the fish
velout., season with lemon juice, salt and pepper, stirring in the
herbs at the last minute. Pour the sauce over the ravioli and turbot
and serve at once.
Converted by MC_Buster.
Per serving: 316 Calories (kcal); 26g Total Fat; (73% calories from
fat); 3g Protein; 17g Carbohydrate; 68mg Cholesterol; 414mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit;
4 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”