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1
In a saucepan, boil the Chicken Stock over moderately high heat until reduced to 2/3 cup.
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2
Reduce the heat to low and whisk in the truffle butter and unsalted butter, 1 tablespoon at a time, until incorporated.
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3
Stir in 1 tablespoon of the chives and season with salt and pepper.
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4
Preheat the oven to 475.
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5
In a blender or food processor, combine the remaining 1/3 cup of chives with the parsley, basil and the 1/3 cup of olive oil; blend until minced.
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6
Transfer the herb puree to a bowl and stir in the bread crumbs.
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7
Season with salt and pepper.
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8
Line a baking sheet with parchment and brush it with oil.
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9
Set the fish on the baking sheet, skinned side down, and season with salt and pepper.
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10
Top the fillets with the herb mixture, pressing it down lightly with your fingers.
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11
Bake the fish for 12 to 14 minutes, or until it flakes easily at the thickest part.
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12
Meanwhile, in a large saucepan of boiling salted water, cook the Lobster Pierogi until al dente, about 3 minutes.
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13
Drain well and return to the pan.
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14
Rewarm the truffle butter sauce and toss 1/4 cup of it with the pierogi.
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15
Arrange 3 pierogi on each of 4 large plates and pour the remaining truffle butter sauce over them.
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16
Set the fish alongside or on top and serve.
