Trout with Black Truffle Sauce
Ingredients
- 6 trout
- 1 onion
- 2 stalks of celery
- 2 cloves
- 9 tablespoons extra virgin olive oil
- 2 anchovies
- 60 gr. about black truffle
- Salt to taste
Boil in salted water for trout with celery, onion and cloves for 10-15 minutes, depending on the size of the fish. Boned and skinned trout. Heat oil and, once removed from heat, dissolve the anchovies mashed with a fork. Put back on heat and add the chopped truffles doing jumping for a few seconds. Spread the belly of the trout with this room, and serve hot on a serving platter.