Trout al cartoccio with bottarga

4 fresh Trout
Fresh parsley
Dried tomatoes
Garlic
Vernaccia (typical dry white wine)
Grated and sliced bottarga
Olive oil
Salt

Clean the trout, open the abdomen and place each one on an aluminium foil sheet. Rinse and chop the tomato before placing it in the trout’s abdomen together with a whole clove of garlic and a few bottarga slices. Place a small bunch of parsley on top of the trout, dash with some vernaccia and some ground bottarga. Seal the aluminium foil sheet and bake in the oven for about 20 minutes on high heat.