Idaho Potato-Crusted Black Bass with Black Truffle Sauce and Wild Arugula

Idaho Potato-Crusted Black Bass with Black Truffle Sauce and Wild Arugula



Yield: 4 servings.

4 6-oz. filets of black bass
3 IdahoÆ Potatoes, peeled and sliced paper thin
1 cup clarified butter
1/2 cup black truffle sauce (recipe follows)
1 cup wild arugula
1/4 cup extra virgin olive oil

UMBRIAN B

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