Cartoccio Of Perch Piedmont Style

Preparation:

Preparation: Carefully wash and gut the fish; salt. In a mortar, grind half of the truffle with anchovies, garlic, thyme, parsley, pepper, breadcrumbs soaked in lemon juice. Add some breadcrumbs and wine. Fill the fish with it, brush it with oil and water and roll it in the breadcrumbs. Sprinkle with truffle flakes. Wrap in vegetable paper and bake at 180 degrees for 20 minutes.