Recipe courtesy of Sylva Senat
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Yield:
2 1/2 quart

Ingredients

Black Bass
Curry Sauce Froth:
Apple-Fennel-Frisee-Salad

Directions

First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.

Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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