File:Truita de riu amb trufada i brejou.jpg

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Català: Truita de riu cuinada al llard de porc "cul negre", com és típic a les zones no costaneres d'Occitània. Està acompanyada de trufada i decorada amb el que en occità es coneix com a "brejú", una llesca de cansalada, freixida. El centre d'Occitània és molt ric en rius i llacs, i las pesca, especialment de la truita, ha estat sempre molt tradicional. A la cuina catalana abans també era tan habitual cuinar amb llard de porc com en oli d'oliva. Tant a occitània com als Països Catalans, però, els pescadors de la costa mediterrània utilitzen sempre, tradicionalment, oli d'oliva i no greixos animals (com ara llard, mantega, nata, formatge, etc.) per a cuinar el peix d'aigua salada.
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current13:11, 1 June 2010Thumbnail for version as of 13:11, 1 June 20101,752 × 1,484 (386 KB)Slastic (talk | contribs){{Information |Description={{ca|1=Truita de riu cuinada al llard de porc "cul negre", com és típic a les zones no costaneres d'Occitània. Està acompanyada de trufada i decorada amb el que en occità es coneix com a "brejú", una llesca de cansalada, f

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