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Reviewed Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce

Aug 13, 2011 in Food Network Community Toolbox on

It tasted like a striped bass, but different, almost like it was wearing a wool coat made of rye bread. I think there were other sauces inside the recipe that added different flavors also. If I had to recommend this recipe to someone I would choose someone random and watch them eat it from a far to really find out what this meal is all about.""

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