Light salted trout

Remove the small longitudinal bones from the fillets with a pair of tweezers. Also cut off the ribs with a very sharp knife. Drizzle a little cognac on the fillets. This not only gives the fish fillets a nice shiny appearance, it also helps to kill bacteria. Sprinkle the salt well, add a little sugar (I do not do the proportion 3 to 1). Do not cut down on salt, fish will not take more salt than it needs. Spread the fish on a white paper towel folded in several layers with the skin facing up. Cover also on top and cover with cling film. Leave it in the fridge for 4 to 6 hours (over night is better). Then rinse off the salt and pat dry with paper towels. Skim off the skin with a sharp knife. Serve with greens.