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In this course you will learn :
- Sauté: Salmon With Spinach
- Sauté: Dover Sole With Pommes Château
- Pan Roasting: Monkfish Tail With Beurre Rouge
- Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette
- Butter-Poached Lobster With Macaroni and Cheese
