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Pairing of the Day: October 18-22, 2010

Slide 2 of 5

Mustard-Glazed Black Cod with Fingerlings and Chive Puree

At Canlis, chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.

Pairing: Champagne: NV Jean Milan Canlis Cuvée.

Plus: F&W's Fish and Seafood Cooking Guide

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