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Sea Bass, Celeriac Purée, Wild Sorrel And Smoked Sauce With Shellfish


Sea Bass, Celeriac Purée, Wild Sorrel And Smoked Sauce With Shellfish Recipe

Ingredients:
  • Celeriac 250 g
  • Butter 200 g
  • Milk 500 ml
  • Sea bass 4 pieces, 90 g each
  • Sorrel 2 bunches
  • Clams 1 kg
  • Butter 100 g
Directions:
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