Idaho® Potato Crusted Black Bass with Black Truffle Sauce and Wild Arugula


  • 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


  1. Brush clarified butter onto a piece of parchment paper.
  2. Place 6 slices of potato overlapping in a straight onto the paper.
  3. Lay 6 more slices in another row underneath the first row so that they overlap.
  4. Brush clarified butter on potatoes.
  5. Season fish with salt and pepper and place in the center of the potatoes.
  6. 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.
  7. 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.
  8. Place a spoon sauce in the center of a plate so it forms a small pool and place fish on top.
  9. Garnish with the arugula and drizzle extra virgin olive oil.
  10. Umbrian Black Truffle Sauce
  11. On medium heat in a medium sauté pan, melt half of the butter.
  12. When butter starts to bubble add the black truffle paste and salt, and stir.
  13. Add the chicken stock, stirring until well combined and gently cook down by 1/3.
  14. Before serving, add the remaining butter and heat until melted.
  15. Check the seasoning and add more salt if necessary.
  16. Makes sauce for 4 servings
Print Recipe

Tony Mantuano
Formerly of - Bar Toma, Spiaggia and Café Spiaggia
Chicago, IL

Share this Recipe