Trota alla Nursina
Trota alla Nursina is whole freshwater river trout stuffed and cooked in butter and black truffle, a classic dish from the mountain town of Norcia in Umbria.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Baking dish
- •Small saucepan
- •Chef's knife
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 28 g
- carbs
- 1 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 420 kcal
Instructions
- 1
Preheat the oven to 190 degrees C and lightly oil a baking dish.
- 2
Rinse the cleaned trout inside and out under cold water and pat thoroughly dry with paper towels.
- 3
Season the inner cavity and skin of each trout with sea salt and black pepper.
- 4
Warm the extra-virgin olive oil in a small pan over gentle heat.
- 5
Add the minced garlic and chopped anchovies, stirring until the anchovies melt into a smooth paste.
- 6
Remove the pan from the heat and stir in the grated black truffle and butter until melted.
- 7
Spoon half of the warm truffle butter mixture inside the cavity of each fish.
- 8
Place the trout side by side in the prepared baking dish.
- 9
Pour the white wine around the fish and drizzle the remaining truffle butter over the skins.
- 10
Bake for 18 to 20 minutes until the trout flesh flakes easily near the backbone.
- 11
Scatter fresh parsley over the hot fish and spoon the pan juices over before serving.
Chef's tips
Do not let the truffle boil or fry in hot fat, as high heat destroys its delicate earthy aroma. Adding minced anchovy provides traditional savoury depth without tasting fishy.
Ingredient substitutions
- Norcia black truffle → good quality jarred preserved black truffle paste or summer truffle carpaccio
- river trout → fresh rainbow trout or arctic char
Storage
Store leftover cooked trout in an airtight glass container in the refrigerator for up to 1 day.
Reheating
Reheat gently in an ovenproof dish covered with foil at 150 degrees C for 10 minutes.
Common mistakes to avoid
- •Overheating the truffle in scorching oil, which turns the delicate perfume bitter.
- •Overcooking the trout until the delicate mountain fish turns dry and fibrous.
Serving suggestions
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