Dip the peach briefly in boiling water, remove the skin, cut the peach in half, remove the pit, trim the sides of the peach halves a little bit so that they stand up well.
Arrange on lettuce leaves.
Cut the trout fillet into small slices and spread evenly on the halves. Mix the mayonnaise with the sherry and coat the trout fillets with it.
Top with the halved quail eggs and the truffle pieces as garnish.
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