Salted Trout

Wash and peel fish. Cut by the spine. I had a large piece here, I'll saute half of it. Removed all the bones, left the skin extra (from the second half). Instead of the skin you can wrap the fish with a wafer towel.

Rub with a mixture of salt and sugar inside and outside, sprinkle with pepper. You do not need any spices to salt the trout. Also, you can not over-salt such fish (as lard) - it does not take extra salt. So do not be afraid to spoil! Put the beautiful fish in a bowl and put it in the refrigerator. They say it is ready in 3 hours. I have never tried it so fast, usually it is ready on the next day. Enjoy your meal!