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Ингредиенты
- 1Â 1/2 c. Chicken stock
- 1/3 c. Shallot, peeled and finely diced
- 1/4 c. Sherry vinegar
- Â Â Salt and pepper
- 1/4 c. Truffle oil
- 1/2 c. Grapeseed oil
- 1Â 1/2 Tbsp. Minced black truffle peelings
- 4 x Baking potatoes, peeled and quartered
- 1 c. Heavy cream
- 1/2 stk unsalted butter
- Â Â Salt and pepper
- 1 c. Fresh chives, finely minced
- 4 x Fillets striped bass, with skin left on (6-oz)
- Â Â Salt and pepper
- 4 Tbsp. Butter, room tempertaure
Инструкции
- Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 c.. Pour warm chicken stock over the shallots in a blender and let sit for 3 min. Add in the vinegar and season to taste. While the stock is still warm, slowly add in the oil with the blender on medium speed to emulsify. Add in truffle peelings and blend briefly. Keep hot till ready to serve.
- Yield: 1 3/4 c.
- Prepare the potatoes: Put the potatoes in a sauce pot and cover with cool water. Add in 2 tsp. salt and bring to a boil. Cook the potatoes till tender, about 15 min. 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/fry 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 warm pan, skin side down, and brown for 2 min over high heat. Put the pan in a 450 degree oven for 3 to 5 min. Flip fillet. Remove and serve with mashed potatoes, green beans and truffle vinaigrette.
- Yield: 4 servings
