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Sea Bass & Scallop Tartare From The Professional Chef's Art of Garde Manger, by Frederic H. Sonnenschmidt and John F. Nicolas Ingredients: 17 oz fresh bass
Instructions: Skin fish; remove all bones. Grind fish and scallops through a fine plate. Dice cornichons, capers, green peppercorns, and anchovy fillets fine. Add parsley. Combine oil, brandy, cayenne, and egg yolks and mix with fish. Season. Serve with croutons and fresh butter. |
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