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Sauce; in a liquidizer pour the heated butter over the egg yolks with 2tsp water, whisking hard to make the sauce. Put half the sauce into a pan and beat in the tarragon mustard. Season and put on one side. Roast bass; dust the fillets with seasoned flour, lay them skin side up on a very hot, well buttered baking sheet and put them in a very hot oven - 475F. As soon as the skin will peel off the flesh, usually in about eight minutes, remove them from the oven and take off the skin. Lay the slices, brown side up, to the side of a plate, add the sauce and run a line of chopped herbs along the junction of the sauce and the fish. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 1|
|Calories from Fat: 2495 (93%)|
|Amt Per Serving||% DV|
|Total Fat 277.2g||370 %|
|Saturated Fat 155.5g||777 %|
|Monounsaturated Fat 85.3g|
|Polyunsanturated Fat 19.3g|
|Cholesterol 3898.3mg||1199 %|
|Sodium 330.7mg||11 %|
|Potassium 398.7mg||10 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.3g|
|Protein 46g||66 %|
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Calories per serving: 2680
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