Steamed Red Mullet With Rose Grapefruit And Pink Pepperco

Where once there was trust, with joy, honesty and spontaneity, now there might be aloofness, guardedness, even resentment. To make matters worse, attempts at reconciliation can be ignored or even refused. That is when, it seems to me, it is time to turn away. Turning away is not our first response, of course. But it must be a valid, if undesirable, option. After all, we can’t force people to be open, to talk, to reconsider. Until the Holy Spirit changes hearts — I have reluctantly concluded that there really is a time to turn away. Yes, it is a defeat for the gospel. But what else can one do? All that’s left is trusting the Lord, referring the matter to the judgment seat of Christ, who alone sees all things perfectly... Sometimes all one can do is not make a situation worse. That’s hard. But the Lord can do amazing things with brokenhearted people who have nothing left but a longing for His glory in this messy world.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits	Chinese		1	Servings

INGREDIENTS

1/2	t	Tomato puree
40	g	Button mushrooms
3		Shallots, finely diced
1		Bayleaf
1/4	t	Thyme
4		Floz dry Rose wine
1/4	pt	Chicken stock
1		Pink grapefruit, juice of
1		Carrot, diced
2		Celeriac, diced
1	T	Sherry
2		8 oz red mullet, filleted 8
		to 10
8	oz	Unsalted butter
2	t	Pink peppercorns
		Pink grapefruit segments x 1
		grapefruit
1		Stock lemon grass
1		Star anaise
		Caster sugar
1		Carrot and 2oz celeriac for
		decoration

INSTRUCTIONS

Gently fry the shallots in a little butter. Add the carrots and
celeriac. Roughly chop the cleaned mushrooms and add to shallots. Add
the thyme and deglaze with rose wine. Add the lemon grass and anise.
Add the chicken stock and reduce again and add the bayleaf. Add the
tomato puree and the sherry.  Add the grapefruit juice and reduce
gently. Place the red mullet  (seasoned) into a Chinese steamer with
aromatics and cook.  Strain the sauce and whisk in the chilled butter.
Add the peppercorns  and season to taste. Keep warm.  Heat a pan with
the caster sugar and colour. Add the grapefruit  segments carefully and
place under salamander, sprinkled with sugar.  Coat the place with
sauce, plate the potatoes in the middle. Place  the cooked fish on top
and the deep fried julienne of veg on top of  that. Scatter the
caramelised grapefruit around the plate with a few  turned cucumbers.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6910 Calories From Fat: 4173 Total Fat: 461.3g Cholesterol: 1540.8mg Sodium: 1220.7mg Potassium: 10540.9mg Carbohydrates: 336.1g Fiber: 18.2g Sugar: 73.7g Protein: 366.5g