Baked Chilean Seabass

4 - 8 oz, filets of Chilean Seabass 2 large potatoes (trimmed to form 1 1/2 inch round cylinders) 8 oz. fresh green beans 1 cup clarified butter 6 shallots, chopped 1 glass white wine 1 cup fish stock 2 cups heavy cream 4 oz. butter 1 bunch chives, finely chopped 2 tsp. each of salmon, sevruga and white fish roe (golden) caviar

Serves 4 Season the sea bass with salt and pepper. Thinly slice the potatoes. Lay potato slices on the sea bass, overlapping by 1/3 inch (the potatoes should resemble fish scales). Place sea bass in a shallow pan with hot clarified butter inside, potato side down. Place in 350°F oven and roast until golden brown. Flip fish over so potatoes are on top. Remove from pan. Put shallots, wine and fish stock in a saucepan. Reduce until almost dry. Add cream and reduce by half. Whisk in butter. Adjust seasonings. Pass through a fine strainer. Add caviar and chives. Heat beans in hot water. Drain well and sauté with a little butter, salt and pepper. Presentation: Arrange beans in the center of the plate. Spoon sauce around. Place sea bass on top of beans. Garnish with fresh herbs.