1. gut and rinse the trout. Save the small liver.
Knead a well heaped soup spoon of cheese with two to three leaves of mint, a leaf of sage and the leaves of a sprig of thyme, fill this farce with the liver in the abdominal cavity. Oil the trout and place them head to tail in a shallow dish under the hot oven grill (2nd level from the top).
After 6 minutes, when the skin starts to blister, carefully turn to the other side. After about four more min, the trout are cooked. Tip: they are “a point”, still a little pink on the main bone, as soon as the dorsal fin can be detached from the thickest part of the body when pulled gently.
4. the grilled skin can be easily lifted from the head to the tail with a fork. It goes well with green leaf salad and slices of white bread toasted in the stove, smeared with salty butter.
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