Name: Grilled Grey Mullet with Rosemary Risotto And Nutmeg Butter
Ingredients: 4 Fillets grey mullet trimmed; (pin boned and; ; brushed with olive; ; oil); 55 g Canaroli Rice; 30 g Butter; 1 sm Shallot; finely chopped; Seasoning; 1 Desert Spoon of blanched chopped rosemary; 290 ml Water or Stock; 1 Nutmeg; grated; 290 ml Fish Stock; 1 sm Shallot; roughly chopped; 110 g Unsalted Butter

Think about the insanity of...ministry idolatry. The people in your congregation did not become active participants in your ministry so that collectively they could make you feel better about yourself and more secure with your ministry gifts. God didn’t call you to your particular ministry position so that you could finally cobble together an identity that you could live with. The leadership of the church didn’t call you to be their pastor because they knew that you needed a forum where you could find meaning and purpose. The troubled people in your congregation did not come with their troubles so that you could feel needed, essential, and appreciated. The people who faithfully give don’t give so you can build a successful ministry and bask in the security of your accomplishments. So you will never find in your ministry the rest of heart that every human being seeks. And when you look there, it only ends in anxiety, frustration, hurt, disappointment, anger, and bitterness and may ultimately lead you to question the goodness of God... The only defense against this the gospel of Jesus Christ. It is only when we are living out of the life that grace alone is able to give that we quit seeking life elsewhere. It is only when we are embracing the rest of the forgiveness of grace that we can look at ourselves honestly and grieve without wallowing in debilitating guilt and shame.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood		Main course, Here’s one , Earlier1	4	servings

INGREDIENTS

4		Fillets grey mullet trimmed; (pin boned and
		; brushed with olive
		; oil)
55	g	Canaroli Rice
30	g	Butter
1	sm	Shallot; finely chopped
		Seasoning
1		Desert Spoon of blanched chopped rosemary
290	ml	Water or Stock
1		Nutmeg; grated
290	ml	Fish Stock
1	sm	Shallot; roughly chopped
110	g	Unsalted Butter

INSTRUCTIONS

Risotto
1. Sweat the shallot in the butter for a couple of minutes, add the rice,
season and cook until it starts to give off a nutty aroma. Add the stock a
little at a time waiting until each addition has been absorbed until more
is added. When all the stock has gone draw the rice away from the heat and
stir in the rosemary. Enrichen with a little butter and cream if desired.
Butter Sauce
2. Sweat the shallot and nutmeg in about half an ounce of the butter
(refrigerate the rest of the butter). Add the fish stock and reduce until a
third is left, dice the remaining butter and gradually whisk it into the
boiling sauce, check the seasoning and strain.
3. Sear the flesh of the fish in a hot pan and then cook skin side up under
a reasonably hot grill this should take 5-8 minutes.
4. To serve put some risotto in the middle of the plate, fish on top and
surround with sauce.
Converted by MC_Buster.
NOTES : Chef:Sonya Kidney
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”