Striped Bass With Sage & Red Wine Butter

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Turntable Kitchen


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1 stick of unsalted butter, softened

1/6 cup of fresh sage leaves

1/2 teaspoon of lemon juice

1/4 teaspoon of kosher salt

1/2 of a garlic clove, peeled

2 striped bass fillets

3/4 cups of Merlot wine

1 tablespoons of red wine vinegar

1 tablespoon of port

1/4 cup of veal stock (homemade or store bought, the highest quality you can find)

2 small shallots, diced finely

1 stick of butter, cold, cut into 1/2 inch pieces

fresh pepper

1 cup of flour for dredging

1/4 cup of olive oil

1 Idaho or Russet potato

fresh sage leaves, washed and separated from stems

olive oil

kosher salt

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