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Fillet of sea bass with jus vanille from Gordon Ramsay's Passion for Flavour by Gordon Ramsay and Roz Denny

  • salsify
  • sea bass
  • bay leaves
  • coriander seeds
  • double cream
  • lemons
  • whole star anise
  • thyme
  • vanilla pods
  • fish stock
  • baby fennel
  • white peppercorns
  • black peppercorns
  • green cardamom pods

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Notes about this recipe

  • Eat Your Books

    Recipe recommends using this book's recipe for "Fish stock." Can substitute spinach or Swiss chard for salsify, and fennel for baby fennel.

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