Fillets Of Trotelle Piedmontese

Preparation:

Preparation: Filleting the trout (the operation is not simple; if you are not capable of it, have it done by the fishmonger). Lay the fillets obtained on a serving plate and drizzle them with oil beaten with a little salt. Coat them in breadcrumbs, but don't coat them too much, then grill them over wood embers. Let them brown, but do not burn and serve piping hot.