Filetti di trota in salsa ai tartufi

Trout fillets in truffle sauce

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • 1 trout, about 2 pounds (1 kg ), cleaned and ready to cook
  • scant


Poach the trout in lightly salted water to cover, mixed with the milk and flavored with a slice cut from the lemon. Let the fish cool in its broth, then fillet the fish and carefully remove the skin from each fillet. Put the fillets on a platter.

Grate the truffle. Crush the garlic clove. Put the oil in a small skillet, add the garlic and truffle, and cook over medium heat until the gar