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Recipe by: tami
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4 oz. boneless, skinless salmon
3 oz. duxelle
3 oz. puff dough
Brown salmon quickly on both sides in
hot oil. Let cool. Coat salmon
with
duxelle. Roll dough to a square, 4 x
5 inch, about 1/8 inch thick. Wrap
dough around fish, which is covered
with duxelle. Refrigerate over an
hour
then brush with egg wash. Cooking
time is 15 minutes in the oven at
425
degrees, or until golden brown.
CEE AAC Phoenix Country Club
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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