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 BLACK TRUFFLE SAUCE:
1/2 cup unsalted butter
2 Tbsp. Umbrian Black Truffle paste
2 cups chicken stock
1/4 tsp. salt
Brush clarified butter onto a piece of parchment paper. Place 6 slices of potato overlapping in a straight row onto the paper. Lay 6 more slices in another row underneath the first row so that they overlap. Brush clarified butter on potatoes. Season fish with salt and pepper and place in the center of the potatoes. Fold the potatoes from the top over the fish and repeat with the potatoes from the bottom so they meet and make a tight packet. The potatoes should resemble fish scales. In a nonstick pan, sautè the fish on medium-high heat on both sides until the potatoes are golden brown and crispy and the fish is cooked through on the inside. Place a spoonful of sauce in the center of a plate so it forms a small pool, and place fish on top. Garnish with arugula and drizzle with extra virgin olive oil.
For Umbrian Black Truffle Sauce: On medium heat in a medium sautè pan, melt half of the butter. When it starts to bubble, add black truffle paste and salt; stir. Add chicken stock, stirring until well combined and gently cook down by 1/3. Before serving, add remaining butter and heat until melted. Check seasoning and add more salt if necessary.
Photo Credit: IDAHO POTATO COMMISSION
Recipe Provided by: Chef Tony Mantuano, Spiaggia, Chicago.
