| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Cklive20, Pdate | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chicken stock |
| 1/3 | c | Shallot, peeled and finely |
| diced | ||
| 1/4 | c | Sherry vinegar |
| Salt and pepper | ||
| 1/4 | c | Truffle oil |
| 1/2 | c | Grapeseed oil |
| 1 1/2 | T | Chopped black truffle |
| peelings | ||
| 4 | Baking potatoes, peeled and | |
| quartered | ||
| 1 | c | Heavy cream |
| 1/2 | Stick unsalted butter | |
| Salt and pepper | ||
| 1 | c | Fresh chives, finely chopped |
| 4 | Fillets striped bass, with | |
| skin left on | ||
| 6-ounce | ||
| Salt and pepper | ||
| 4 | T | Butter, room tempertaure |
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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. Yield: 1 3/4 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 1/2 Lean Meat; 2 Vegetable; 0 Fruit; Recipe by: COOKING LIVE SHOW #CL9313 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3073
Calories From Fat: 2589
Total Fat: 294.2g
Cholesterol: 580.9mg
Sodium: 648.2mg
Potassium: 2513.2mg
Carbohydrates: 98.3g
Fiber: 9.3g
Sugar: 9.8g
Protein: 25.3g