Truffle Recipes
Umbrian Trout with Black Truffle
A Valnerina tradition from Umbria, pairing gently cooked trout with black truffle and garlic-scented olive oil.
- Time
- 35 min
- Difficulty
- Medium
- Serves
- Serves 2
Method
- Clean the trout, rinse and dry thoroughly.
- Season the cavities and surfaces lightly with salt.
- Preheat the oven to 190°C, place the trout in a roasting dish and drizzle with a little oil.
- Roast for 15–18 minutes, until just cooked and 63°C at the centre.
- Warm the remaining oil and crushed garlic over low heat without browning.
- Remove the garlic and add 20 g finely grated black truffle.
- Remove the heads and bones while keeping the fillets intact.
- Spoon over the truffle oil.
- Shave over the remaining 10 g truffle, garnish with parsley if desired and serve immediately.
Estimated nutrition per serving
- Energy
- About 2,280 kJ / 545 kcal
- Fat
- About 35 g
- of which saturates
- About 6 g
- Carbohydrate
- About 1 g
- of which sugars
- Less than 1 g
- Protein
- About 63 g
- Fibre
- About 0.5 g
- Sodium
- About 730 mg
Nutrition noteEstimated per serving.
