Stuffed Roast Swordfish With Sweet Potato And Carrot Pure

Who can tell the misery that unbelief has brought on the world? Unbelief made Eve eat the forbidden fruit – she doubted the truth of God's word: “You will surely die.” Unbelief made the old world reject Noah's warning, and so perish in their sin. Unbelief kept Israel in the wilderness – it was the barricade that kept them from entering the Promised Land. Unbelief made the Jews crucify the Lord of glory – they did not believe the voice of Moses and the prophets, even though they were read to them every day. And unbelief is the reigning sin of man’s heart down to this very hour – unbelief in God’s promises – unbelief in God's wrath and discipline – unbelief in our own sinfulness – unbelief in our own danger – unbelief in everything that runs counter to the pride and worldliness of our evil hearts.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Superchefs	4	Servings

INGREDIENTS

4		110 g, 4oz thin slices of
		swordfish lightly
		beaten out
4	T	Olive oil
85	g	Fresh white breadcrumbs
		3oz
1		Meduim onion, finely chopped
		and
		cooked without
		colour in 30g 1oz
		of butter
30	g	Roughly chopped flat leaf
		parsley 1oz
8		Basil leaves, roughly torn
2		Sweet potatoes
170	g	Young carrots, peeled and
		chopped
		6oz
3	T	White wine vinegar
3		Shallots, finely chopped
1		Glass dry white wine
1	T	Double cream
170	g	Chilled unsalted butter cut
		into small 6oz
		squares
1		Sorrel, washed and shredded
		at last moment

INSTRUCTIONS

Mix all the ingredients for the stuffing together and set aside.  For
the puree: Bake the sweet potatoes in a medium oven till tender.  Skin
and mash with a fork. Meanwhile boil the carrots with 1 tsp salt  and 1
tsp sugar till soft. Drain and mash together with the sweet  potato.
For the sorrel sauce: Put the vinegar into a pan, add the chopped
shallots and simmer until the pan looks dry and add the wine, reduce
until about 1 tbsp of liquid is left, add the cream and turn the heat
to low, add the diced butter a little at a time stirring constantly
until all has been amalgamated and the sauce is shiny with a velvety
texture. Add the sorrel just before serving.  Lay out the swordfish
steaks and spread in the stuffing mix evenly.  Roll up each piece of
swordfish and secure with a cocktail stick.  Place on a baking tray.
Drizzle over the olive oil for 7-10 minutes.  Remove the swordfish and
cut each piece diagonally in two. Spoon the  sauce onto four plates.
Put the mash in the middle and place the cut  swordfish around the
mash.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Either Jesus pays or you do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1327 Calories From Fat: 918 Total Fat: 104.3g Cholesterol: 296.1mg Sodium: 443.7mg Potassium: 2003.2mg Carbohydrates: 68.9g Fiber: 6.1g Sugar: 1.6g Protein: 39.2g

To cast God away for the temporary trinkets of this life, as if He were a secondhand piece of jewelry, is deeply dishonoring to the sovereign character of the Creator, who Himself alone can satisfy the deepest longings of our hearts (Psm. 16). At the center of our sin is our nonchalant neglect of God, as if we were the creators and rulers of our own lives, doing with them as we please. In short, “all have sinned and fall short of the glory of God” (Rom. 3:23). Our failure to honor God is an intolerable situation for the Creator and Savior of mankind, who will not share the rightful glory of His sovereignty with anyone or anything else (Ex. 9:16).

Scott Hafemann