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 ...

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