- 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.