Name: Halibut with a Foaming Sauce
Ingredients: 900 g Mixed baby vegetables:; Carrots; Cougettes; Beetroot; Mange tout; Sweetcorn; Leeks; Asparagus; 1 10 ounces fi halibut; skinned; 5 tb Rice vinegar; 1 Lime; juice and rind of; 1 ts Wholegrain mustard; 1 ts Caster sugar; 3 md Egg yolks; 100 g Melted butter; 2 Vanilla pods

Nature teaches us that every believer should be a soul-winner. [As Andrew Murray said,] “It is an essential part of the new nature. We see it in every child who loves to tell of his happiness and to bring others to share his joys. Missions is the automatic outflow and overflow of love for Christ. We delight to enlarge our joy in Him by extending it to others. As Lottie Moon said, “Surely there can be no greater joy than that of saving souls.”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs		Coxon’s kit, Coxon1	1	servings

INGREDIENTS

900	g	Mixed baby vegetables:
		Carrots
		Cougettes
		Beetroot
		Mange tout
		Sweetcorn
		Leeks
		Asparagus
1		10 ounces fi halibut; skinned
5	tb	Rice vinegar
1		Lime; juice and rind of
1	ts	Wholegrain mustard
1	ts	Caster sugar
3	md	Egg yolks
100	g	Melted butter
2		Vanilla pods

INSTRUCTIONS

Place the halibut into a paper bag with 2 cut vanilla pods, exposing and
scattering a few of the seeds. Season well and close the bag to seal. Place
into the preheated oven, 190C and cook for 6-8 minutes.
Boil or steam the vegetables until just tender. Place the rice vinegar in a
saucepan and bring to the boil simmer until reduced by half. Add the lime
juice, rind, mustard, sugar and remove from the heat. Whisk in the egg
yolks and gradually add the melted butter whisking constantly until the
sauce is thick and foaming. Serve immediately with the halibut.
Place the vegetables on to a plate, open bag and place the halibut on top
with the vanilla. Drizzle the fish with the foaming sauce.
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