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Recipe by: marie-maud
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See below ingredients and instructions of the recipe
4 Fillets; or trout
-----clam sauce-----
2 tb Cornstarch
2 tb Butter
1 1/2 c Clam juice
1/4 c Soy sauce
Water
Cook the cornstarch (moistened with water) and butter together to
make a roux. Gradually add the clam juice and soy sauce, stirring
continually.
Use salmon, or lake trout, fillets or steaks which have been wiped
with a damp cloth. Rub with a clove of garlic and a bay leaf. Place
the fish on a wire rack over a pan of water, cover the pan and steam
10-11 minutes. Serve with sauce.
Serves 4.
UW Sea Grant Advisory Services
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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