YIELD: 12 servings
BLACK TRUFFLE SAUCE:
1 1/2 cups unsalted butter
6 Tbsps. black truffle paste
3/4 tsp. salt
6 cups chicken stock
3 cups clarified butter
9 fresh potatoes, peeled, sliced paper-thin
12 black bass filets, 6-oz. each
as needed, salt and pepper
1 1/2 cups black truffle sauce (recipe below) 3 cups wild arugula
3/4 cup extra virgin olive oil
- FOR THE BLACK TRUFFLE SAUCE: On medium heat in medium stockpot, melt half the butter. When it starts to bubble, add black truffle paste and salt; stir. Add chicken stock, stirring until well-combined; cook until reduced by 1/3. Before serving, add the remaining butter and heat until melted; check seasoning.
- FOR THE FISH: Brush clarified butter onto parchment paper. Place 18 slices of potato overlapping in a straight line onto the paper. Lay 18 more slices in another row underneath the first row so that they overlap. Brush clarified butter on the 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 that they meet and make a tight packet. The potatoes should resemble the look of fish scales.
- In a nonstick pan, sautè the fish on mediumhigh heat on both sides until the potatoes are golden brown and crispy, and the fish is cooked through on the inside.
- Place a spoon of sauce in the center of a plate and place fish on top. Garnish with arugula and drizzle with extra virgin olive oil.
Recipe and photo from the Idaho Potato Commission.