Ingredients for 4 people
- 8 surmullets
- 100 gr Black Truffle or 30 gr of Fine White of Pergola
- Butter 30 gr
- Oil, salt, pepper: to taste
Ingredients for the Parmesan Cream:
- 500 ml of milk
- 50 gr butter
- 50 gr flour
- 150 gr of Parmesan cheese
- 100 gr Black Truffle or 25 gr of Fine White of Pergola
Prepare the cream of Parmesan truffle by heating the milk without boiling it. In the meantime melt the butter in a saucepan, add the grated truffle and flour: mix with a whip and mix.
Pour hot milk in tiny streams and continue stirring to avoid lumps. Let it thicken while mixing at low heat. Remove from the heat and add the grated Parmesan cheese. Mix quickly to melt the cheese. Adjust the density of the cream by keeping it for less time on the heat source.
Wash the surmullets, eviscerate and peel, then fillet and place them on a large dish. Wash and scrape the truffle (wash the white as little as possible) to remove the dirt, then grate it. Melt the butter and spread it on both sides of each fish fillet. Grease the surmullts in the minced truffle and brown them in a pan with a drizzle of hot oil, about 2-3 minutes per side.
Take the polenta medallions (they are polenta circles large as a glass bottom about 1 cm high) and warm it on a plate or on some embers.
Now place a polenta medallion just removed from the fire, put the cream of parmesan cheese and above everything the surmullet coated with minced truffle.