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

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