Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Cover the pot only part way, leaving room for air so the fire will keep burning. Meanwhile, season trout fillets with salt, pepper, and a little lemon zest. Place fillets on a rack that fits ...

Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the ...