Seared Striped Bass On Chive Whipped Potatoes With Truffle Vinaigrette
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 cups
Chicken Stock1 cup
Sherry Vinegar1
Salt1 cup
Grapeseed Oil1.5 tbsps
Black Truffle (chopped peelings)1 cup
Heavy Cream4 tbsps
Butter (room temperature)Directions:
1
Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup
2
Pour hot chicken stock over the shallots in a blender and let sit for 3 minutes
3
Add the vinegar and season to taste
4
While the stock is still hot, slowly add the oil with the blender on medium speed to emulsify
5
Add truffle peelings and blend briefly
6
Keep warm until ready to serve