Name: Sardine Stuffed with Spinach And Pine Nuts
Ingredients: 4 175 g; (6oz) sardines,; ; cleaned and; ; buttered fried; 400 g Spinach; washed and stalks; ; removed (14oz); 200 g Pine nuts; toasted (7oz); 3 tb Plain flour; 2 Eggs; 2 tb Fresh flat leaf parsley; chopped; 400 g Unsalted butter; (14oz); Salt and freshly ground black pepper; Lemon wedges to serve

This is ever the nature of true confession of sin, true brokenness. It is the confession that my sin is not just a mistake, a slip, a something which is really foreign to my heart (“Not really like me to have such thoughts or do such things!”), but that it is something which reveals the real ‘I’; that shows me to be the proud, rotten, unclean thing God says I am; that it really is like me to have such thoughts and do such things. It was in these terms that David confessed his sin, when he prayed, “Against Thee, Thee only, have I sinned and done this evil in Thy sight, that Thou mightest be justified when Thou speakest and be clear when Thou judgest” (Psalm 51:4).

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		New, Superchefs	1	servings

INGREDIENTS

4		175 g; (6oz) sardines,
		; cleaned and
		; buttered fried
400	g	Spinach; washed and stalks
		; removed (14oz)
200	g	Pine nuts; toasted (7oz)
3	tb	Plain flour
2		Eggs
2	tb	Fresh flat leaf parsley; chopped
400	g	Unsalted butter; (14oz)
		Salt and freshly ground black pepper
		Lemon wedges to serve

INSTRUCTIONS

Bring a large pan of water to boil. Add the spinach and cook for 1 minute,
until the leaves just wilt. Drain and squeeze out as much water as
possible. Roughly chop the spinach and place in a bowl. Mix in the pine
nuts and season with salt and freshly ground black pepper.
Open the fish flat, skin side down and fill with the spinach mix. Close up
the fish again, enclosing the filling, and secure the opening with wooden
cocktail sticks. Mix the flour with the salt and pepper and use to dust the
fish all over.
Beat the eggs in a shallow bowl with the parsley. Heat a non-stick frying
pan, then add the butter and heat until frothy. Dip the fish in the egg
mixture to coat all over. Add the fish to the pan and cook for 3 minutes on
each side until just beginning to brown. Drain on kitchen paper and serve
with lemon wedges.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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