Umbrian trout with black truffle

Umbrian trout with black truffle

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Umbria is the main black truffle region in Italy. The local Urbani brothers have the monopoly of 80 per cent of the world truffle market. When I was in Norcia, part of Umbria, I was invited to join a truffle hunt with dogs, and to eat a local trout caught in the river Nera. The trout was served with a summer truffle, with some truffle oil added for extra flavour. But if you cook with the black winter truffle (Tuber melanosporum), you won’t need extra flavouring.

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, to taste
pepper, to taste

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 the garlic.
  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 poured over each.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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