Trout with black truffle

Trout with black truffle

Trota al tartufo nero

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
85g black truffle
4 brown trout
plain flour, for dusting
1 garlic clove
60g butter
1 teaspoon truffle oil, (optional)
4 tablespoons dry white wine
salt
pepper

Method

  1. Clean the truffle well, and then cut into small cubes. Clean, scale and gut the trout, then dust with flour. Rub a large frying pan with the garlic, then discard.
  2. Melt the butter in the pan and fry the trout until slightly brown, about 4–5 minutes on each side. Add the truffle oil, if using, the cubed truffle and the wine, and deglaze the pan by boiling for a minute or two, stirring to release any stuck-on juices. Season to taste.
  3. Serve the fish with freshly boiled waxy potatoes and some of the sauce.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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