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Sautéed Bass with Lemongrass

In 2008, the famed French chef published The Complete Robuchon. "When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this beguiling dish. Yet even though the cream sauce and finishing oil are infused with lemongrass, the refinement of the cooking is entirely French.

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