Recreating our fabulous meal at Chateaubriand - Paris, France. Our fish was showered in thinly sliced white truffles. Fear that is gilding the lily! A nice grating of fresh horseradish would be good. This dish is decidedly fussy - cooking times and techniques a challenge. Just sport your best French accent or recent Parisienne purchase - swear sweet-nothings at those darn potatoes et Allons -y! Don’t be scared by the alarming amount of butter - it is needed to cook the fish properly. The Benriner Japanese Mandoline, a christmas gift a nous-mêmes, is to thank for this beautiful mound of angel-hair like potatoes. We are in love. If you don’t have a mandoline you can create paper thin strips of potato using a classic vegetable peeler.