Name: Salmon or Bass with Cucumber Sauce
Ingredients: 1 Cucumber; 1/4 ts Salt; sugar, and wine; ; vinegar; 1 c Sour cream; (or part yogurt and; ; part sour cream); 2 tb Minced fresh dill or; (2 to 3); ; watercress leaves; 6 Salmon or bass fillets 6 to 8 ounce each; poached as directed; ; below

It is impossible to conceive a Savior more suited to the wants of man’s heart than our Lord Jesus Christ - suited not only by His power, but by His sympathy - suited not only by His divinity, but by His humanity. Labor, I beseech you, to get firmly impressed on your mind that Christ, the refuge of souls, is Man as well as God. Honor Him as King of kings, and Lord of lords. But while you do this, never forget that He had a body and was a Man. Grasp this truth and never let it go. The unhappy Socinian errs fearfully when he says that Christ was only Man, and not God. But let not the rebound from that error make you forget that while Christ was very God, He was also very Man.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Gma1	1	servings

INGREDIENTS

1		Cucumber
1/4	ts	Salt; sugar, and wine
		; vinegar
1	c	Sour cream; (or part yogurt and
		; part sour cream)
2	tb	Minced fresh dill or; (2 to 3)
		; watercress leaves
6		Salmon or bass fillets 6 to 8 ounce each; poached as directed
		; below

INSTRUCTIONS

Neatly dicing the cucumber:
Peel the cucumber and halve it lengthwise; scoop out the seeds with a
teaspoon. Cut the halves into quarters and the quarters into crosswise
pieces 2 inches long. Finally cut the quarters into matchstick julienne,
stack the julienne, and cut into dice.
The sauce:
Toss the cucumber in a bowl with the salt, sugar, and vinegar. Let stand 5
minutes or so, then fold in the sour cream. Season carefully to taste, and
fold in the dill or watercress.
The fish: Poach the fish as directed below.
To serve hot:
Remove and drain the fillets; arrange on hot plates or a platter. Either
decorate with sprigs of fresh dill or parsley and pass the sauce
separately, or spoon the cucumber sauce decoratively over the fish.
To serve cold:
Let the fish remain in its poaching liquid at least 20 minutes, to pick up
flavor. Remove, drain, and chill. Serve on a bed of greens, and decorate
with the sauce. Serves 6.
Ahead-of-time note: May be completed hours in advance; cover and
refrigerate.
Converted by MC_Buster.
NOTES : For a cool and delicious summer meal, serve this either hot or
cold.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”