Idaho® Potato Crusted Black Bass with Black Truffle Sauce and Wild Arugula
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
- Umbrian Black Truffle Sauce
- 1/2 c. unsalted butter
- 2 T. Umbrian Black Truffle paste
- 2 c. (16 ounces) chicken stock
- 1/4 tsp. Salt
Directions:
- 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 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 that they meet and make a tight packet. The potatoes should resemble the look of fish scales.
- In a nonstick pan, sauté 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 spoon sauce in the center of a plate so it forms a small pool and place fish on top.
- Garnish with the arugula and drizzle extra virgin olive oil.
- Umbrian Black Truffle Sauce
- On medium heat in a medium sauté pan, melt half of the butter.
- When butter starts to bubble add the black truffle paste and salt, and stir.
- Add the chicken stock, stirring until well combined and gently cook down by 1/3.
- Before serving, add the remaining butter and heat until melted.
- Check the seasoning and add more salt if necessary.
- Makes sauce for 4 servings
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Source:
Tony Mantuano
Bar Toma, Spiaggia and Café Spiaggia
Chicago, IL
