Name: Herb Crusted Brill with a Salt And Vinegar Sauce
Ingredients: 55 g Parmesan cheese; (2oz); 2 110 g; (4oz) pieces of; ; brill; 110 g White breadcrumbs; (4oz); 55 g Mixed herbs; (dill, parsley,; ; basil) (2oz); 1 Clove garlic; 1 tb Olive oil; 4 tb White wine vinegar; 4 tb Malt vinegar; 4 tb White wine; 8 tb Whipping cream; 175 g Salted butter; (6oz); 2 tb Fresh chives; chopped; 1 Cucumber

God unleashed the full extent of His fury on Jesus Christ. As Isaiah put it in Isaiah 13:9, “Wrath with fierce anger.” Hell came there. What is hell? Hell is where God punishes people forever. Hell is where God pours out His fury on people forever. God is the power behind the punishment in hell. When you say that hell is being separated from God, only in the sense of His comforting presence, not in the sense of His punishing presence. He is the one who destroys both soul and body in hell. He is the King of hell, Satan is not. And God, who is the punisher of all the souls in eternal hell, shows up in the darkness of Calvary to punish His Son, and He gives His Son eternal hell on behalf of all who would ever believe.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy		Superchefs	2	servings

INGREDIENTS

55	g	Parmesan cheese; (2oz)
2		110 g; (4oz) pieces of
		; brill
110	g	White breadcrumbs; (4oz)
55	g	Mixed herbs; (dill, parsley,
		; basil) (2oz)
1		Clove garlic
1	tb	Olive oil
4	tb	White wine vinegar
4	tb	Malt vinegar
4	tb	White wine
8	tb	Whipping cream
175	g	Salted butter; (6oz)
2	tb	Fresh chives; chopped
1		Cucumber

INSTRUCTIONS

HERB CRUST
SALT AND VINEGAR SAUCE
To make the vinegar sauce: Combine the vinegar's and white wine in a
saucepan and boil until the liquid has reduced by half. Add the cream and
boil again to reduce until you have about 180ml left. Now put in the
butter, a cube at a time, whisking each piece until it melts before adding
the next. Don't let the sauce boil or seperate. Finally, stir in the chives
to taste - the flavour should be quite sharp - and correct the seasoning.
Take the sauce off the heat and keep it warm.
Meanwhile make the herb crust. Blend all the ingredients together and set
aside.
In a pan seal the brill in olive oil. Spoon the crust mixture over each
piece of brill and place in a hot oven at 180?C/350?F/gas mark 4 until
crust is crispy and the fish is cooked (about 2-3 minutes.
Serve the brill on a plate and spoon over the salt and vinegar sauce.
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Converted by MM_Buster v2.0l.

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