Symon's Herb-Crusted Walleye With Lobster Pierogi

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2 cups Chicken Stock

3 tablespoons truffle butter (see Note)

1 tablespoon unsalted butter

1/3 cup plus 1 tablespoon coarsely chopped chives

Salt and freshly ground pepper

3/4 cup (loosely packed) flat-leaf parsley leaves

3/4 cup (loosely packed) basil leaves

1/3 cup light olive oil, plus more for brushing

3/4 cup coarse stale bread crumbs

Four 1/2 -pound skinless walleye pike fillets, about 1 inch thick, or thick grouper, red snapper or sea bass fillets, with skin

Lobster Pierogi

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