Name: Monkfish Tail in Pepper And Mustard Sauce
Ingredients: 1 lb Cooked potatoes; pureed; 6 oz Cooked green cabbage; 1 oz Butter; 1 bn Spring onions; diced; 3 oz Diced bacon; 1/2 Red onion; chopped; 1 Garlic clove; chopped; Salt and pepper; Fresh mint; chopped; 3 6 oz monkfish fillets; Cracked black pepper; 100 ml Double cream; 4 tb Grain mustard; Fresh basil; mint, coriander

Conscience does not, and cannot, tell you what is, or is not, the right thing to do. That is the role of parents, society, education, and for the Christian, the Bible. All human beings have a conscience, but the law that a specific conscience uses to accuse or excuse certain actions or intentions will vary greatly according to the individual’s environment and background. Obviously, the higher the standard that trains the conscience, the more conscience will “accuse.” When the law of God trains the conscience, it is impossible for that conscience ever to approve completely, since that law demands sinless perfection.

John Reisinger

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Grains		For, Better, For, Worse	1	servings

INGREDIENTS

1	lb	Cooked potatoes; pureed
6	oz	Cooked green cabbage
1	oz	Butter
1	bn	Spring onions; diced
3	oz	Diced bacon
1/2		Red onion; chopped
1		Garlic clove; chopped
		Salt and pepper
		Fresh mint; chopped
3		6 oz monkfish fillets
		Cracked black pepper
100	ml	Double cream
4	tb	Grain mustard
		Fresh basil; mint, coriander

INSTRUCTIONS

Saut. the onions, garlic and bacon in a pan, then mix with the potato,
butter, spring onions and mint. Season well. Roll the monkfish in the
cracked pepper and seal in a hot pan. Place in the oven for about 5 minutes
to cook.
Form the bubble and squeak potato mix into cakes, dip into some flour and
pan fry until golden brown on each side.
Mix the cream, seasoning and mustard and reduce in a hot pan to make the
sauce. Serve the monkfish sliced on top of the bubble and squeak with the
sauce around the edges. Garnish with basil.
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