Not for Renzo Bossi eh, but because I like the trout, I like the blues and the other night I was a bit 'down. I thawed this eviscerated trout and also its expression was not the most happy, then I would say that the name of her recipe is right, although I certainly did not invent anything. I got my trout and I basically stuffed with lemon pieces, chopped rosemary, a little 'pepper. I put it in pan on a layer of coarse salt and covered with more salt. Fired in these conditions for a 45 minutes at 180 degrees.
After I removed the crust of salt and have eaten me, I thought that was good and I was a bit 'more cheerful. And go!
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