Name: Glazed Fillets of Sole with Whisky Sabayon
Ingredients: 2 lg Sole; filleted (save; ; bones and trimmings; ; for fish stock); 1 Carrot; roughly chopped; 1/2 Onion; roughly chopped; 1 Bayleaf; 6 Peppercorns; 150 ml Dry white wine; 3 Egg yolks; 4 tb Whisky; Butter for gravy

According to this doctrine [of total depravity], man in his present condition since the fall is so polluted with a principle of evil that every aspect of his being and personality is affected by it. The term depravity refers to the moral disposition or inclination of fallen man’s nature toward evil and against good. This principle of sin and moral pollution is such that man is by nature opposed to what is true and righteous. The inclination of his heart, the delight of his soul, the orientation of his will is toward wickedness. Nothing compels him to sin. He sins because he loves it. He revels in it. He has no taste for God, but relishes evil and pursues it with voluntary zeal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Coxon’s kit, Coxon1	4	servings

INGREDIENTS

2	lg	Sole; filleted (save
		; bones and trimmings
		; for fish stock)
1		Carrot; roughly chopped
1/2		Onion; roughly chopped
1		Bayleaf
6		Peppercorns
150	ml	Dry white wine
3		Egg yolks
4	tb	Whisky
		Butter for gravy

INSTRUCTIONS

Make a fish stock, bring to the boil and simmer for 20 minutes. Strain and
reduce.
Heat a heavy based pan and add butter. Place the sole into the pan and
season. Put into a preheated oven for 5-8 minutes 190C/375F/gas 5.
Meanwhile make the sauce.
Place the egg yolks in a bowl and beat until increased volume. Add 2tbsp of
the reduced fish stock and the whisky and place over a pan of hot water.
Continue whisking for a further 5-10 minutes until thickened. Plate the
fish.
Pour the sauce over the top and grill for a few seconds. Serve immediately.
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