Sauce (for Whole Fish Baked In Salt Crust)

The greatest of all the temptations that assail a preacher is pride. Pride, because he is set up there almost on a pedestal. He is standing in a pulpit, he is above the people, all of whom are looking to him. He has this leading place in the Church, in the community; and so his greatest temptation is that of pride. Pride is probably the deadliest and the most subtle of all sins, and it can assume many forms; but as long as one realizes this all is well.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood		Sauces	4	Servings

INGREDIENTS

4		Shallot
13/16	pt	White wine
1 5/8	pt	Fish stock
4		200ml tub crme frache
8	T	Chopped parsley
4	T	Tarragon leaves
		Salt & pepper

INSTRUCTIONS

Peel and finely chop the shallot.  Put it in a pan with the white  wine
and fish stock and boil until reduced by half. Whisk in the crme
frache and herbs until smooth and creamy. Season with a little salt
and pepper and serve with the fish.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 413 Calories From Fat: 21 Total Fat: 2.3g Cholesterol: 1.9mg Sodium: 354.9mg Potassium: 1850.4mg Carbohydrates: 71.9g Fiber: <1g Sugar: <1g Protein: 15.6g