Rye Crusted Striped Bass With Lobster Crabmeat Mousse, Salsify Puree And Zinfandel Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
305
FAT
36%
CHOL
65%
SOD
20%

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Ingredients for 6 servings

9 ounces Lobster Crabmeat Mousse, recipe follows

2 ounces clarified butter

9 ounces Salsify Puree, recipe follows

6 slices rye bread, crusts removed

6 (3-ounce) fillets striped bass

6 ounces Zinfandel Sauce, recipe follows

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