INGREDIENTS:2 ½ lbs. Lutefisk (*) 1 tbsp. butter to taste: salt and pepperRoot Vegetable Puree: 1 rutabaga 2 large potato 1 parsnip 1 cup unsalted butter ½ tsp. red wine vinegar to taste, salt and white pepperBok Choy: 2 baby bok choy 1 cup tempura batter 1 cup panko flakesAllspice Sauce: 1 quart fish fumet 1 cup white wine 1 cup creme fraiche 5 pieces crushed whole allspice 1 yellow onion 2 whole cloves 1 bay leaf 1 tsp. butter 1 pinch ground nutmeg 1 pinch ground allspiceDIRECTIONS:Rinse ...
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