Chive oil: In a food processor, blend the chilled oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
Chive whipped potatoes: Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain and mash the potatoes with the cream, butter, salt and pepper. Stir in 1/4 cup chive oil and the diced chives.
Truffle vinaigrette: Place chicken stock in a saucepan and reduce to 1/2 cup. Place chopped shallots in a large stainless steel mixing bowl, pour the hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use. Makes 2 1/2 cups.
Sauteed shiitakes: Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the diced tomato.
Fish: Preheat oven to 375 degrees F. Season the fillets on both sides with salt and pepper. Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat the bottom of the pan. Brush each fillet (skin side only) generously with butter. Place the fillets in the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes.
To serve: Mound hot mashed potatoes in the center of each plate. Top with 1 striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.
