Ingredients
Vinaigrette:
- 1 1/2 cups chicken stock
- 1/3 cup shallot, peeled and finely diced
- 1/4 cup sherry vinegar
- Salt and pepper
- 1/4 cup truffle oil
- 1/2 cup grapeseed oil
- 1 1/2 tablespoons chopped black truffle peelings
Potatoes:
- 4 baking potatoes, peeled and quartered
- 1 cup heavy cream
- 1/2 stick unsalted butter
- Salt and pepper
- 1 cup fresh chives, finely chopped
- 4 (6-ounce) fillets striped bass, with skin left on
- Salt and pepper
- 4 tablespoons butter, room temperature
Directions
Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Pour hot chicken stock over the shallots in a blender and let sit for 3 minutes. Add the vinegar and season to taste. While the stock is still hot, slowly add the oil with the blender on medium speed to emulsify. Add truffle peelings and blend briefly. Keep warm until ready to serve.
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