Yield: 4 servings. 4 6-oz. filets of black bass 3 IdahoƆ Potatoes, peeled and sliced paper thin 1 cup clarified butter 1/2 cup black truffle sauce (recipe follows) 1 cup wild arugula 1/4 cup extra virgin olive oil UMBRIAN BLACK TRUFFLE SAUCE: 1/2 cup unsalted butter 2 Tbsp. Umbrian Black Truffle paste 2 cups chicken stock 1/4 tsp. salt Brush clarified butter onto a piece of parchment paper. Place 6 slices of potato overlapping in a straight row onto the paper. Lay 6 more slices in ...

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