|Pink fleshed trout||4 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs) (Good)|
|Salt||1 1⁄2 Tablespoon|
|Brown sugar||1 Tablespoon|
Cut the trout down the belly and take out the gut.
Cut off the head and, with a sharp knife, fillet the flesh away from the bones and whip out the backbone.
When this operation is over, you have the whole, boneless fish, lying on the kitchen table.
The skin is, of course, still on the fish, and it stays there.
If you are squeamish about boning a trout, the fishmonger will do it for you.
It is quite simple, really.