Recipe: Planked Salmon Trout

1- Prepare your trout
a) Clean it then rinse the inside under cold water.
b) Remove the fillets and skin by sliding a knife underneath and especially keep the head and bones*.
c) Using tweezers remove the bones you will find by running your finger over the fillet.
d) Cut each fillet into 2 or 3 slices depending on your appetite, drizzle with olive oil, salt and pepper then cover with plastic wrap and refrigerate until it's time to serve.

2- Here we go, turn on your plancha to position 2 then when it is hot, drizzle with olive oil and arrange almonds on one side and your trout fillets on the other, cook for 3 minutes before flipping them, then grate the zest of the combava over each fillet and at the same time stir your almonds well so they turn golden but do not burn, place them on your fillets, cook for 3 minutes, and add a small knob of butter on each, serve quickly on very hot plates.
*Combava can now be found not only in fine grocery stores but also in the exotic fruit section of supermarkets.
*As for the bones make a small court bouillon dip them for 2 minutes then remove the remaining flesh, season with for example a little herb mayonnaise and you will have made your trout rillettes to spread for appetizers.