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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.