Typical of the Umbrian hills here black truffles grow and are prized, this also uses river trout from the waterways that flow down the mountains.

2 medium trout
1 clove garlic
50 grams black truffle (fresh or jarred)
Extra-virgin olive oil
Salt and pepper

1. Clean the trout and rinse under cold water. Boil or bake them (whole) until cooked but not dry.
2. Bone them, skin them, discard the tails and heads and lay the fillets on the plates.
3. In a pan, heat the olive oil and add the garlic. Saute a minute then remove from the flame, add the truffle, salt and pepper.
4. Spoon over the trout and serve.

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