Sole Filets Stuffed With Spinach Mousse

Why has God chosen to work through persevering prayer? 1. To purify our desires. Sometimes we may want the right thing for the wrong reasons. 2. To prepare us for His answer. A premature answer might cause us to glory more in the gift than in the Giver. 3. To develop our life and character. We have already stated that one of God’s greatest priorities in prayer is the work He desires to do in us. 4. To be used of God in spiritual warfare. Although we are not told a great bit of detail about the exact nature of the angelic conflict in the heavenlies, we are told enough to be assured of the reality of it. 5. To bless us with a more intimate relationship with God. An aspect of delighting in a person is delighting in conversing with them. The joy of fellowship with a prized person is the greatest treasure.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Seafood		Courses, Main	6	Servings

INGREDIENTS

1	T	Lemon juice
1/2	c	Spinach, cooked and squeezed
1		Egg white
1	c	Heavy cream
1/4	lb	Mushrooms, sliced
1	c	Fish stock
2	T	Butter
2	T	Flour
3		Egg yolks
2		Shallots, chopped
1/4	c	Dry white wine
		Salt and pepper to taste
1	pn	Nutmeg
12		Filets of sole
12		Shrimps, cleaned

INSTRUCTIONS

Season 12 half-filets with lemon, salt and pepper. Set aside in the
refrigerator. In a food processor process the rest of the fish 30
seconds. Add the spinach, salt, pepper and nutmeg, and process  another
30 seconds. Pour the egg white through the feeding tube,  still
processing, and process 10    seconds. Chill 2 hours.  Stir 2 Tbsp of
the cream into the chilled spinach mousse. Put 1 Tbsp  of the mousse
into each filet of fish, place 1 shrimp on top and roll  it up. Place
rolls standing in a buttered baking dish, pour wine,  cover with foil,
and bake in a pre-heated 350 degrees oven for 25  minutes.  Meanwhile
prepare the sauce. Cook the shallots and mushrooms in the  butter until
all liquid has evaporated. Season with salt and pepper.  Stir in the
flour and cook for 1 minute. Pour in the fish stock  stirring until
thick. Stir egg yolks into cream and add to sauce,  stirring. Bring to
a boil and pour around fish. Serve with mashed  potatos.  Recipe by:
Miriam P. Posvolsky Posted to MC-Recipe Digest V1 #650 by  Leon &
Miriam Posvolsky <posvolsk@centroin.com.br> on Jun 29, 1997

A Message from our Provider:

“Jesus: more relevant than we could ever comprehend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 325 Calories From Fat: 188 Total Fat: 21.3g Cholesterol: 155mg Sodium: 106.8mg Potassium: 618.5mg Carbohydrates: 26.7g Fiber: <1g Sugar: <1g Protein: 7.8g

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms