Trout with truffles is a second course fish dish typical of Umbrian cuisine and in particular of the Valnerina characterized by an intense aroma and delicate flavor. For this dish we recommend using brown trout, which finds its natural habitat in the clear waters of the Nera River.
Scale and gut the trout, then wash them well. After drying them, boil them in salted water for about 12 to 15 minutes. Carefully remove the skin, bones and fins. Arrange the fish fillets side by side on a serving plate. Meanwhile, in a frying pan heat the oil with the garlic and add the grated truffle. Remove from the heat and add a pinch of salt.
At this point, sprinkle the trout fillets with the resulting sauce and serve.