Idaho® Potato Crusted Black Bass with Black Truffle Sauce and Wild Arugula | Idaho Potato Commission
Brush clarified butter onto a piece of parchment paper. Place 6 slices of potato overlapping in a straight onto the paper. Lay 6 more slices in another row underneath the first row so that they...
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Ingredients
- 4-6oz. Filets of black bass
- 3 Idaho® Potatoes peeled and sliced paper thin
- 1 c. clarified butter
- 1/2 c. black truffle sauce (recipe to follow)
- 1 c. wild arugula
- 1/4 c. extra virgin olive oil
- <strong>Umbrian Black Truffle Sauce</strong>
- 1/2 c. unsalted butter
- 2 T. Umbrian Black Truffle paste
- 2 c. (16 ounces) chicken stock
- 1/4 tsp. Salt
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