Prepare the vinaigrette: Place chicken stock in a saucepan.

Reduce the chicken stock to 1/2 cup over medium heat.

Pour the hot chicken stock over the finely diced shallots in a blender.

Let the mixture sit for 3 minutes to infuse the shallot flavor.

Add the sherry vinegar and season to taste with salt and pepper.

While the stock is still hot, slowly drizzle in the grapeseed oil with the blender on medium speed to emulsify the vinaigrette.

Add the chopped black truffle peelings and blend briefly to incorporate.

Keep the truffle vinaigrette warm until ready to serve.

Prepare the whipped potatoes: Peel and quarter the baking potatoes.

Boil the potatoes in salted water until tender.

Drain the potatoes well.

In a separate saucepan, heat the heavy cream and unsalted butter until the butter is melted.

Pass the potatoes through a ricer or use a potato masher to create a smooth texture.

Gradually add the warm cream mixture to the potatoes, mixing until smooth and creamy.

Season the whipped potatoes with salt and pepper to taste.

Stir in the finely chopped fresh chives.

Keep warm.

Prepare the striped bass: Pat the striped bass fillets dry and season both sides with salt and pepper.

Heat a large skillet over medium-high heat.

Add 2 tablespoons of butter to the hot skillet.

Sear the striped bass fillets skin-side down for approximately 5-7 minutes, until the skin is crispy and golden brown.

Flip the fillets and cook for an additional 2-3 minutes, or until the fish is cooked through.

To serve: Place a generous portion of chive whipped potatoes on each plate.

Top with a seared striped bass fillet.

Drizzle the truffle vinaigrette over the fish and potatoes.

Serve immediately.