TURBOT FISH WITH BIANCHETTO TRUFFLE CARPACCIO

Difficulty: 1
  • 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.