Seared striped bass on chive whipped potatoes with truffle v

1 servings

Ingredients

Quantity Ingredient
1½ cup Chicken stock
⅓ cup Shallot; peeled and finely
; diced
¼ cup Sherry vinegar
Salt and pepper
¼ cup Truffle oil
½ cup Grapeseed oil
1½ tablespoon Chopped black truffle peelings
4 Baking potatoes; peeled and
; quartered
1 cup Heavy cream
½ Stick unsalted butter
Salt and pepper
1 cup Fresh chives; finely chopped
4 Fillets striped bass; with skin left on
; (6-ounce)
Salt and pepper
4 tablespoons Butter; room tempertaure

Directions

VINAIGRETTE

POTATOES

Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to ½ 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.

Yield: 1¾ cups

Prepare the potatoes: Put the potatoes in a sauce pot and cover with cold water. Add 2 teaspoons salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, and salt and pepper. Stir in the chives.

Yield: 6 servings

Prepare the fish: Place a saute pan over very high heat. Season the fillets with salt and pepper, brush each side generously with butter onto the skin side only. Place the filet in the hot pan, skin side down, and brown for 2 minutes over high heat. Put the pan in a 450 degree oven for 3 to 5 minutes. Flip fillet. Remove and serve with mashed potatoes, green beans and truffle vinaigrette.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 3603 Calories (kcal); 298g Total Fat; (73% calories from fat); 85g Protein; 155g Carbohydrate; 847mg Cholesterol; 4072mg Sodium Food Exchanges: 9 Grain(Starch); 8 ½ Lean Meat; 2 Vegetable; 0 Fruit; 58 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9313 Converted by MM_Buster v2.0n.

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