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Lessate la patata con la buccia.
Tritate grossolanamente le mandorle.
Pulite le trote e conditele all'interno e all'esterno con sale pepe e passatele nella infarina.
In una padella fate scaldare metà del burro a fiamma media adagiatevi le trote allineate e fate cuocere per 15 minuti, giratele delicatamente a metà cottura.
Quando sono cotte trasferitele su un piatto di servizio o se preferite su un tagliere, apritele a libro, diliscatele e sistemateli sul piatto di portata.
Sbucciate e affettate la patata e disponete le fette intorno ai filetti di trote.
Tenete al caldo.
Nella padella in cui avete cotto le trote fate imbiondire il burro rimanente, quando diventa color nocciola buttatevi le mandorle ,mescolate versate il rum e fate sfumare bene.
Versate la salsa bollente sui filetti di trote e sulle patate cospargete con il tartufo affettato sottile e servite.
Trote alle mandorle e tartufo bianco
RSI Pentole volanti 05.10.2022, 16:50
Contenuto audio
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