Bass With Truffle Vinaigrette Recipes

BASS WITH TRUFFLE VINAIGRETTE

Steps:

• Place chicken stock and shallots in a small saucepan and heat to boiling over medium-high heat. Boil until liquid is reduced by half. Add vinegar and season to taste. Pour stock mixture into a blender and cover.
• Start blender on medium-high speed and remove center of lid. Gradually add oils in a thin, steady stream and blend until emulsified. Adjust seasoning as needed.
• Lightly score the skin of the sea bass in wide crosshatch with a sharp knife to prevent the fillets from curling. If using striped bass, do not score skin; instead, dust skin with Wondra flour. Sprinkle flesh side of fillets with salt and pepper.
• Place top oven rack 4 inches from heat source. Preheat broiler. Place 2 large skillets (not nonstick) with heat-safe handles over medium-high heat. Melt 2 tablespoons butter with 1 teaspoon oil in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Place a large saucepan on top of fish in each skillet to prevent fish from curling; cook fish until skin is crisp and flesh is opaque, 2 to 3 minutes. Remove saucepans and broil fish 4 inches from heat until just cooked through, about 1 minute. Place fillets skin side up on warm plates.
• Place 2 large skillets (not nonstick) over medium-high heat. Melt 2 tablespoons butter in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Add remaining butter by the spoonful to the pans and as it melts, tip the pans forward and spoon the accumulated butter and browned bits from the bottom of the pans over the fish until after 3 or 4 minutes the skin is crisp; flip the fillets and cook for another couple of minutes, until the bass is just cooked through. Place fillets skin-side up on warm plates.
• Serve fish with truffle vinaigrette. Store leftover vinaigrette in the refrigerator.

SEARED STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE VINAIGRETTE

Steps:

• 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.

ROASTED CHILEAN SEA BASS WITH A COMPOTE OF SALSIFY, ZUCCHINI AND BREEN BEANS IN A PORT WINE-BLACK TRUFFLE VINAIGRETTE

Steps:

• For the compote: Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.
• Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool.
• Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours in advance.
• For the sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chinois.
• For the vinaigrette: Combine all ingredients and reduce to a light syrup consistency.
• For the sea bass: Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.
• Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans.
• Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve with port wine vinaigrette.

BEST EVER TRUFFLE OIL VINAIGRETTE

Steps:

• Mince onion or shallot and garlic and place in bowl with vinegar.
• Add salt.
• Add black pepper.
• Add white pepper.
• Let sit for 5 minutes.
• Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
• Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
• Enjoy!