Warm Seafood Mousse With Fennel Salsa

Racism is real. It’s existed in the world and will to some degree, if there are people, always be present in society. Its root is in pride, the superiority of self and is manifested in the sins of anger, envy and hate. It’s really a bizarre sin to hate someone because of their skin color. We need to start with God. Obvious God created and sees skin tone, but His primary concern is the heart. 1 Samuel 16:7, “God sees not as man sees, for man looks at the outward appearance, but the LORD looks at the heart.” To reduce life to skin color, not only diminishes the primacy of character, but also negates God’s universal love for all mankind that all are created equal in His image. Racism is superficial, hateful, prideful, self-defeating and godless.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Dairy		Caprial3	1	Servings

INGREDIENTS

2	t	Olive oil
1		Fennel bulb, diced reserve
		green top for
		garnish
3		Cloves garlic, chopped
2		Shallots, chopped
2	T	White wine vinegar
2		Tomatoes, seeded and diced
1/4	c	Extra-virgin olive oil
		Salt and black pepper to
		taste
1	lb	White fish fillets, such as
		cod
1	lb	Sea scallops
2		Cloves garlic, chopped
2		Shallots, chopped
1 1/2	c	Heavy cream
		Salt and black pepper to
		taste
		Fat, 0 Other Carbohydrates

INSTRUCTIONS

For the salsa, heat the 2 teaspoons olive oil in a large saute pan
until very hot. Add fennel, garlic, and shallots and saute until you
can smell the aroma of the garlic. Add vinegar and remove from heat.
Add tomatoes and mix well. Add the 1/4 cup extra-virgin olive oil,  and
season with salt and pepper. Set aside.  For the mousse, preheat oven
to 350 degrees. Dice fish and place in  food processor. Add scallops,
garlic, and shallots and process until  pureed. Scrape down the sides
and add cream. Process until smooth and  creamy. Season with salt and
pepper.  Divide mixture among six 8-ounce greased ramekins. Place in a
roasting pan, then fill the pan with water about halfway up the sides
of the ramekins. Bake for 30 to 40 minutes, or until a knife inserted
in the center comes out clean.  Remove from oven and cool for 2
minutes, then invert each ramekin  onto a small plate. Top with the
fennel salsa and garnish with a bit  of the fennel greens. Serve warm.
Serves six.  Converted by MC_Buster.  Per serving: 2367 Calories
(kcal); 200g Total Fat; (74% calories from  fat); 90g Protein; 62g
Carbohydrate; 639mg Cholesterol; 1017mg Sodium  Food Exchanges: 1
Grain(Starch); 11 Lean Meat; 4 1/2 Vegetable; 0  Fruit;  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2493 Calories From Fat: 801 Total Fat: 90.8g Cholesterol: 436.1mg Sodium: 2293.8mg Potassium: 7093.9mg Carbohydrates: 289g Fiber: 54g Sugar: 131g Protein: 153.7g