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Sea Bass with Blood Sausage and Sea Urchins (Llobarro, Cruixent de Botifarra Negra, Eriçons de Mar, i Salsa de Pa Torrat)
SAVEUR21Ingredients
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Ingredients
US|METRIC
4 SERVINGS
- 8 cups fish (and shellfish stock)
- 5 Tbsp. butter (cut into small pieces)
- salt
- freshly ground black pepper
- 2 1/2 cups dry bread crumbs
- 1 cup cows milk (or goats')
- 7 Tbsp. olive oil
- 8 cloves garlic (peeled and minced)
- 2 oz. pancetta (finely chopped)
- 2 oz. spanish chorizo (finely chopped)
- 1 tsp. paprika
- 24 oz. filets
- white fleshed fish
- striped bass
- striped bass
- halibut
- 8 spears asparagus (trimmed to 5"-long pieces, ends peeled)
- 7 oz. morcilla (Spanish sausage sliced into 16 1⁄2"-thick pieces)
- 12 pieces sea urchin roe
- 4 sprigs rosemary
- 4 pinches Maldon sea salt
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