Name: Escalope De Saumon Au Citron
Ingredients: 1 c White wine; 1/2 c Vermouth; 2 c Heavy (whipping) cream; 1/2 Lime juice; Salt and white pepper; 3 tb Clarified butter; 6 4-oz salmon filets; about 1/2-inch thick; 6 sl Kiwi; 1/8-inch thick; 3 Lime; thin, halved

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	French	Seafood	6	Servings

INGREDIENTS

1	c	White wine
1/2	c	Vermouth
2	c	Heavy (whipping) cream
1/2		Lime juice
		Salt and white pepper
3	tb	Clarified butter
6		4-oz salmon filets; about 1/2-inch thick
6	sl	Kiwi; 1/8-inch thick
3		Lime; thin, halved

INSTRUCTIONS

Bring the wine and vermouth to a boil in a non-aluminum pan and let reduce
over medium heat to a thin syrup, about 1/3 to 1/2 cup. Add the cream and
let reduce until the wine-cream sauce is thick and has a bright sheen,
about 1 ample cup. Add the lime juice. Add a pinch of salt and white pepper
if needed. Meanwhile, heat the clarified butter in a large, heavy skillet
with a heat-proof handle over medium heat. Lightly salt and pepper the
salmon filets and saute briefly, 15 to 20 seconds each side. Place them
under the broiler to finish cooking, 5 to 6 minutes. The exterior flesh of
the salmon should be translucent and beginning to flake while the center is
still slightly pink. Serve 1 salmon filet per person topped with cream
sauce. Garnish with 1 kiwi slice and 1/2 lime slice.
PHILIPPE'S
SALT LAKE CITY, COPPERBOTTOM INN
FENDANT, GRAND VIN DU VALAIS, 82
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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