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

Recipe by Tony Mantuano, Executive Chef of Spiaggia and Café Spiaggia in Chicago, Illinois.

Recipe Ingredients:

4 to 6 ounces fillets of black bass
3 Idaho® Potatoes peeled and sliced paper thin
1 cup clarified butter
1/2 cup black truffle sauce (recipe included)
1 cup wild arugula
1/4 cup extra virgin olive oil

Umbrian Black Truffle Sauce:
1/2 cup unsalted butter
2 tablespoons Umbrian Black Truffle paste
2 cups (16 ounces) chicken stock
1/4 teaspoon salt

Cooking Directions:

1. Brush clarified butter onto a piece of parchment paper.
2. Place 6 slices of potato overlapping in a straight line onto the paper.
3. Lay 6 more slices in another row underneath the first row so that they overlap. Brush clarified butter on potatoes.
4. Season fish with salt and pepper and place in the center of the potatoes.
5. 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.
6. 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.
7. Place a spoonful of 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.
8. For 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.
9. Before serving, add the remaining butter and heat until melted. Check the seasoning and add more salt if necessary.

Makes 4 servings.

*Use fresh or processed Idaho® Potatoes.

Recipe and photograph courtesy of the Idaho Potato Commission.