1 Prepare your trout. Gut it and rinse the inside under cold water. Fillet it by sliding a knife under the flesh and skin, and keep the head and bones. Using a pair of tweezers, remove any remaining small bones by running your finger along the fillet. Cut each fillet into 2 or 3 pieces depending on your appetite, drizzle with olive oil, season with salt and pepper, wrap in plastic film and refrigerate until you're ready to serve.
2 It's time, turn on your plancha to medium heat. When it's hot, drizzle with olive oil and place the almonds on one side and your trout fillets on the other. Cook for 3 minutes then flip them over. Grate the zest of the combava over each fillet and at the same time stir your almonds well so they turn golden but don't burn. Place them on top of your fillets and cook for another 3 minutes, then add a small knob of butter on each piece. Serve immediately on hot plates.
3 Combava can now be found not only in specialty grocery stores but also in the exotic fruit section of supermarkets.
4 As for the bones, make a quick stock, simmer them for 2 minutes then pick off any remaining flesh. Season with a little herb mayonnaise for example and you'll have made yourself some trout rillettes to spread on bread for an appetizer.
Go for sliced almonds, not crushed, they toast quickly and stay crisp. On the griddle, hot zone for the nuts (they need less time), slightly cooler zone for the fillets. Don't bin those bones: quick broth for 2 minutes, then scrape the remaining flesh for herb-spiked potted trout.
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