Sauteed Chilean Sea Bass Served With Celery Root Mashed Potatoes And Leffe Blond Beurre Blanc Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons butter, cut into small pieces

2 ounces butter

Salt and freshly ground black pepper

1/2 bunch spinach, washed thoroughly and dried

1 (8 ounce) Sea Bass fillet

1 shallot, sliced

Chives, for garnish

1 tomato, diced

1 teaspoon butter

1 sprig thyme

Rosemary, for garnish

1 ounce blond beer

Dash cream

1 sprig rosemary

Grating nutmeg

1 ounce olive oil, for sauteing

Flour, for dredging

1/4 pound potato, cut into large dice

2 tablespoons cream

1 teaspoon red wine vinegar

North Sea Grey shrimp, poached and diced

1/4 pound celery root, cut into large dice

1 ounce clarified butter, for sauteing

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