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Recipe by: joÎl
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1 tsp. ginger root, grated
clarified butter, as needed
2 oz. white wine
8 oz. fish stock
1 oz. blond roux
2 oz. heavy cream
Saute ginger in clarified butter. Add wine; reduce until almost dry. Add fish stock; heat to boiling. Add roux. Reduce heat; simmer for 5 minutes. Add cream; simmer 5 minutes more. Strain sauce through cheese-cloth; reserve hot.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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