Seared Striped Bass on Chive Whipped Potatoes with Truffle Vinaigrette

Deselect All

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

4 tablespoons butter, room temperature