Chilean Sea Bass Mousse, Wrapped with Smoked Salmon, Sweet and Sour Beet and Basil Salad, Horseradish Lemon Aioli from Prime Grill

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by Chef David Kolotkin of Prime Grill Feeds 6-8 people Chilean Sea Bass Mousse: 1 small onion peeled and quartered 2 small carrots peeled and cut into 1-inch piece 1 celery stalk cut into 1-inch piece ½ cup flat leaf parsley, chopped fine ½ cup basil, chiffonade 1½ pound Chilean sea bass, cut into 1-2-inch piece 2 eggs Sugar to…

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