Instructions: To make potatoes:
In a large saucepan, cover potatoes with cold water by 1 inch. Add salt and bring to a boil. Reduce heat to a simmer and cook potatoes until tender, about 40 minutes. Drain and return potatoes to saucepan. Over low heat, cook potatoes until a film begins to appear opaque, 3 to 4 minutes. In another saucepan, heat cream and butter until hot. Using a food mill or ricer, puree potatoes. Whisk hot cream mixture into potatoes until absorbed. Transfer potatoes to a bowl; loosely cover with aluminum foil, set over (but not touching) warm water for up to one hour before serving. Just before serving, stir in the truffle oil and chopped truffles. Season to taste with salt and pepper.

To make sea urchin sauce:
In a small saucepan, melt 1 tablespoon of butter over low heat. Add shallots and cook until translucent, about 2 minutes.

Add wine, increase heat to medium-high, and cook to reduce liquid by half.

Add thyme and clam juice and cook to reduce to 3 or 4 tablespoons. Reduce heat to low and whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, to make an emulsified sauce and strain through a fine-mesh sieve. Add sea urchin roe. Season to taste with salt and pepper. Set over warm water (but not touching) for up to 1 hour before serving.

To serve:
Warm crabmeat in a bowl set over warm water. Put 1/4 of the warm mashed potatoes in the center of plate. Top with crabmeat and spoon on some of the sea urchin sauce. Garnish with chives.

Chefs tip to simplify: "The most complicated this here is the sauce; try anchovy butter in place of the sauce. Its quick and easy, and would be an interesting addition to this dish."

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