Seared Striped Bass On Chive Whipped Potatoes With Truffl

Whereas the Bible explicitly forbids drunkenness, it nowhere requires total abstinence. Make no mistake: total abstinence from alcohol is great. As a Christian you are certainly free to adopt that as a lifestyle. But you are not free to condemn those who choose to drink in moderation. You may discuss with them the wisdom of such a choice and the practical consequences of it, but you cannot condemn them as sub-spiritual or as falling short of God’s best.

Sam Storms

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) ---------------------------------------------- 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