Umbrian Trout with Truffles

Name: Umbrian Trout with Truffles (Trota al Tartufo)
Cuisine: Italian
Ingredients: 100 g (3½ oz) summer or winter truffle; 100 g (3½ oz) summer or winter truffle; 4 x 300 g (10½ oz) rainbow or brown trout, gutted and cleaned; 4 x 300 g (10½ oz) rainbow or brown trout, gutted and cleaned; 1 onion; 1 celery stick; 1 carrot; 1 bouquet garni; 6 tbsp Umbrian extra virgin olive oil (or equivalent); 1 garlic clove, coarsely sliced; salt and pepper to taste; salt and pepper to taste

Trota al Tartufo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This dish is a speciality of Umbria, especially of the Nera River valley, where the wild trout are of excellent quality. It combines two local ingredients in a wonderful marriage of flavours.

Ingredients

100 g (3½ oz) summer or winter truffle
4 x 300 g (

Europe
Italy
Main course
Gluten-free
Vegan
Wedding/Marriage

Method

Clean the truffle carefully then, at the last minute, cut it into minute cubes.

In a suitable pan, make a court-bouillon with enough boiling water to cover the trout, along with the onion, celery, carrot and bouquet garni. Add the trout and poach for about 12-15 minutes, depending on size. You could also steam the fish if you preferred.

In a separate pan heat the o