Roasted Chilean Sea Bass With A Compote Of Salsify, Zucchini And Breen Beans In A Port Wine-Black Truffle Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

5 peppercorns

1 teaspoon thyme leaves

2 teaspoons blue cheese

8 ounces port wine

4 ounces port wine sauce

1 teaspoon sherry vinegar

1 teaspoon parsley, chopped

2 teaspoons Parmesan, grated

2 tablespoons shallots, chopped

1 1/2 teaspoons chives, chopped

Salsify-Zucchini Compote

Salt and cracked black pepper

2 thyme sprigs

1 cup salsify, peeled and bias cut 1/4-inch thick

1/2 cup carrot slices, bias cut

1/4 teaspoon truffle oil

1/2 cup zucchini slices, bias cut

1/2 cup cream

4 ounces veal demi-glace

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