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Ancho-Crusted Salmon with Yellow Mole
Book Information
The Professional Chef (8th Edition)
Page: 583
Ingredients
Ancho Chile
Black Peppercorns
Clarified Butter or Oil
Coriander Seeds
Cumin Seeds
Dried Oregano
Dried Thyme
Dry Mustard
Fennel Seeds
Salmon Fillet
Yellow Mole (page 583)
Tags
Sautéeing