Poached Provencal Salmon

Again, men tell us that our preaching should be positive and not negative, that we can preach the truth without attacking error. But if we follow that advice we shall have to close our Bible and desert its teachings. The New Testament is a polemic book almost from beginning to end... It is when men have felt compelled to take a stand against error that they have risen to the really great heights in the celebration of the truth.

Gresham Machen

CATEGORY	CUISINE	TAG	YIELD
Grains		Gma5	1	Servings

INGREDIENTS

1	c	Olive oil
2	T	Sherry wine vinegar
1		Basil leaves, chopped
3		Shallots, minced
4		Ripe tomatoes, peeled
		seeded and
		chopped fine
		Grated rind of half a lemon
		Salt, freshly ground
		pepper and cayenne
		pepper to taste
1	T	Minced fresh chives
1	T	Minced fresh tarragon
2		Carrots, peeled
1		Leek, white part only
2		Stalks celery, with strings
		removed
2	qt	Court bouillon
2	lb	Chinook or King salmon
		fillets
2		Carrots
2		Stalks celery
1		Leek
1		Sprig fresh thyme or a pinch
		of dried thyme
1		Bay leaf
1	t	Salt
1/2	t	Freshly ground pepper
2	qt	Water
2	c	Dry white wine

INSTRUCTIONS

Combine all ingredients for the sauce pistou and let marinate
overnight, unrefrigerated. Cut carrots, leek and celery into  julienne.
Cook them in 1 cup strained court bouillon until tender but  still
crisp. Drain and reserve. Wrap each salmon fillet in aluminum  foil and
poach in court bouillon for approximately 5 minutes. To  check the
degree of doneness, remove one package from the liquid and  unwrap. The
center should still be slightly pink.  Presentation  Divide julienne of
vegetables among serving plate. Arrange salmon  fillets in the center
of the julienne and top each fillet with a  tablespoon of the sauce
pistou. Serve remaining sauce separately.  Suggested Wine  A white
Chatteauneuf-du-Pape or a Chateau St. Jean Chardonnay.  Court Bouillon:
Slice carrots, celery and leek into 1/4 inch pieces. Place in the
bottom of a saucepan. Add the remaining ingredients and bring to a
boil. Boil for 20 minutes. Use as needed.  Makes approximately 2
quarts.  Converted by MC_Buster.  NOTES : From Wolfgang Puck  Recipe
by: Good Morning America  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: the ultimate”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5166 Calories From Fat: 2902 Total Fat: 326.3g Cholesterol: 553.4mg Sodium: 4290.9mg Potassium: 10336.7mg Carbohydrates: 284.9g Fiber: 19.2g Sugar: 37.2g Protein: 224.4g

Mutual communion is the soul of all true friendship; and a familiar converse with a friend hath the greatest sweetness in it…[so] besides the common tribute of daily worship you owe to [God], take occasion to come into His presence on purpose to have communion with Him. This is truly friendly, for friendship is most maintained and kept up by visits; and these, the more free and less occasioned by urgent business, or solemnity…. The more friendly they are… We used to check our friends with this upbraiding. “You still [always] come when you have some business, but when will you come to see me?' ...When you come into His presence, be telling Him still how well you love Him; labor to abound in expressions of that kind, than which…there is nothing more taking with the heart of any friend.

J.I. Packer