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Chef Profiles and Recipes - Daniel Boulud Brasserie's Sea Bass with Sauce Vierge
Epicurious
2014-03-20
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Viva Las Vegas! Wesley Holton, executive chef of Daniel Boulud Brasserie in Las Vegas, prepares succulent sea bass with sauce Vierge and artichokes three ways. Plus: Chef Holton shares at-home tips, such as how to keep fish skin crispy.
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