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1. Prepare trout-fresh-water or sea-in the same way as salmon.
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2. The trout fisher-an expert on the subject-never washes the fish, as it is liable to become soft.
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3. Remove the head, draw out the entrails and use a long, thin knife to loosen the tissue covering the bone and sides of the belly.
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4. Clean, then dry well with absorbent paper.
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5. Stuff a clean piece of absorbent paper in the belly and let it remain until the fish is to be cooked.
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6. Barely cover the fish with hot (not boiling) salted water and simmer gently for 10 - 12 minutes.
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7. Serve with parsley butter, cooked potatoes and cucumber salad.
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