• an angler of about 2 kilos
• 4 tablespoons of white truffle and porcini mushrooms cream
• a glass of white wine
• extra virgine olive oil

Heat the oil in a pan and add the diced and salted
angler fish and let it cook. When the fish starts to stik to the bottom
of the pan add a glass of white wine and 4 tablespoons of white truffle
and porcini mushrooms cream let the wine evaporated and serve it very
hot.