Poached Salmon W Oyster Beurre Blanc And Sorrel

I commend solitude to any of you who are seeking salvation, first, that you may study well your case as in the sight of God. Few men truly know themselves as they really are. Most people have seen themselves in a looking-glass, but there is another looking-glass, which gives true reflections, into which few men look. To study one’s self in the light of God’s Word, and carefully to go over one’s condition, examining both the inward and the outward sins, and using all the tests which are given us in the Scriptures, would be a very healthy exercise; but how very few care to go through it!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	1	Servings

INGREDIENTS

7	oz	Salmon filet
5		Oysters
1/2	oz	Lemon juice
1	oz	Cream
4	oz	Fish stock
1	oz	White wine
1	oz	Butter
1/4	t	Caviar
		Sorrel leaves

INSTRUCTIONS

Poach the salmon in fish stock, white wine, lemon juice with oysters.
When it boils, remove oysters. Remove salmon when slightly underdone.
Reduce liquids for a few seconds. Add cream and reduce liquid until
thick and finish sauce by add the butter.  Separately steam the  sorrel
leaves on parchment paper.  Turn the sorrel leaves on the  plate and
place the salmon on the sorrel and add sauce. Garnish with  oysters
crowned with caviar. Source:  Celebrate San Antonio A  Cookbook by the
San Antonio Junior Forum Posted to MM-Recipes Digest  by Marie
Bordewisch <msleukie@mindspring.com> on May 18, 1998

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1035 Calories From Fat: 509 Total Fat: 57.4g Cholesterol: 416.4mg Sodium: 313.6mg Potassium: 2133.6mg Carbohydrates: 2.6g Fiber: <1g Sugar: <1g Protein: 124.1g