• a jar of bianchetto truffle carpaccio
• a turbot of about 1 kilo
• ¼ litre of white wine
• extra virgine olive oil
• some grated bread crumbs
• some parsley 

Dress well the turbon and put it in the oven at 200°c
with white wine and let it cook for about 30-35 minutes. Check the
turbon cooking time and put it on a tray. Sprinkle bianchetto truffle
carpaccio on the fish before serving with oil.