Charred Red Mullet With Foie Gras Toast And Mixed Beans

We might not be able to speak in any pulpit we choose, but we certainly can pray for any pulpit. People may not be willing to listen to us, but they cannot stop us from praying for them. We can only be in one place at one time, but our prayers can cover more than one continent. What an awesome opportunity to realize that you can cooperate with God and lift the spirit of an individual half a world away from you.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	French	Fish, Simply	1	Servings

INGREDIENTS

1		225 gram fil red mullet
		skin left on but
		bones removed 8oz
2		Thin slices french bread
55	g	Fresh goose foie gras, 2oz
55	g	Pre soaked bolitte beans
		2oz
55	g	Pre soaked red kidney beans
		2oz
55	g	Pre soaked lentil du pay
		2oz
250		Fish stock made from red
		mullet bones 10fl oz
100		Muscat wine, 3 1/2fl oz
1		Shallot
2		Cloves garlic
30	g	Butter, 1oz
20	g	Flat leaf parsley, 3/4oz
10	g	Chopped fresh coriander
		1/2oz
3	T	Good red wine vinegar
		Olive oil
		Rock salt and fresh black
		pepper
10		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Peel and chop the garlic and shallot finely and saut in a pan with a
little olive oil. Add the wine, red kidney beans and the bolitte
beans, fish stock and bring to the boil. Simmer for about 20 minutes
until the beans are about half cooked then add the lentils and simmer
for another 10 to 15 minutes.  Place the slices of bread onto an
ovenproof tray and drizzle with a  little olive oil and rock salt.
Place in a hot pre heated oven  200?C/400?F/gas mark 6 for about 2 to 3
minutes?until crisp but not  brown. Remove from the oven and leave to
cool while you cook the fish.  To do this heat up a non?stick frying
pan on the stove to a high heat  and season the fish well with salt and
pepper. Add a little olive oil  to the pan and place the mullet shin
side down in the pan and cook  for only 3 minutes max on this side.
Turn the heat off and turn the  fish over and allow to continue cooking
on the other side.  Then heat a small non?stick pan to a high heat,
slice the foie gras  into two thickish slices, season and sear in the
pan very quickly.  After about 15 seconds remove from the pan and place
on top of the  toast in the middle of the plate.  To finish the beans,
add the chopped herbs, vinegar and butter and  season well and place on
top of the foie gras and the red mullet  fillets on the top.  Converted
by MC_Buster.  Per serving: 2717 Calories (kcal); 52g Total Fat; (17%
calories from  fat); 81g Protein; 474g Carbohydrate; 66mg Cholesterol;
5775mg Sodium  Food Exchanges: 31 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Your life will have a purpose with the Saviour.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2259 Calories From Fat: 763 Total Fat: 85.9g Cholesterol: 147mg Sodium: 3204.2mg Potassium: 2105mg Carbohydrates: 314.9g Fiber: 29.1g Sugar: 45g Protein: 68g