Boiled gilt-head with butter and truffles

Gut the gilt-head, wash it under cold running water and dip into a fish kettle with salted water, onion, garlic, bay leaf and rosemary. Cover and allow to boil on a low heat for about 15 minutes (10 minutes if using two fishes). In the meantime, prepare the sauce that will be used for seasoning. Pour a small amount of white wine in a small pan with an unpeeled garlic clove, heat and let it evaporate for a few minutes. Then add in a ladleful of fumet and the butter, wait for it to melt, add in the grated truffles and season with salt and pepper. After that, remove from heat (use the sauce hot). When cooked, drain the gilt-head and arrange it on a warm platter. Skin it and cover it with the truffled sauce. Pour the remaining sauce in a bowl that shall be served along with the fish.