Bass With Truffle Vinaigrette

• 1 cup chicken stock
• 1/2 cup finely diced shallots
• 1/2 cup sherry vinegar
• Salt and pepper to taste
• 1/2 cup truffle oil
• 1/2 cup grapeseed oil
• 1/2 cup extra virgin olive oil
• 6 (6-ounce) fillets sea bass or striped bass, with skin on
• Salt and pepper
• 2 tablespoons Wondra flour if using striped bass
• 4 to 8 tablespoons unsalted butter
• 2 teaspoons corn oil if using sea bass

1. Place chicken stock and shallots in a small saucepan and heat to boiling over medium-high heat.
2. Boil until liquid is reduced by half.
3. Add vinegar and season to taste.
4. Pour stock mixture into a blender and cover.
5. Start blender on medium-high speed and remove center of lid.
6. Gradually add oils in a thin, steady stream and blend until emulsified.
7. Adjust seasoning as needed.

chicken stock, shallots, sherry vinegar, salt, truffle oil, grapeseed oil, extra virgin olive oil, bass, salt, bass, unsalted butter, corn oil

Taken from cooking.nytimes.com/recipes/7238 (may not work)