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Striped Bass with Chanterelles

May 12, 2010

Looks like spring.

Line-caught wild striped bass has arrived in the Michael’s New York kitchen. We delicately pan-fry the fish to create a crispy golden brown crust over the flaky, buttery, moist fillet. The tender fish rests atop a base of polenta made with fresh sweet corn, exceptionally creamy Hudson Valley milk, and a dollop of French butter. Chinese broccoli, lightly steamed and seasoned, adds its own rich, deep flavor, while chanterelle mushrooms provide earthiness and zucchini adds a final fresh taste of springtime.

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