Truites aux Noisettes

Peel one lemon, removing the white pith as well as the rind, and cut the flesh in slices. Halve the other unpeeled lemon lengthwise; cut it in thin semi-circles.

Discard the fins from the trout and trim the tails to a ‘V’. If the fish are not already cleaned, clean them through the gills without slitting the stomach. Rinse the trout under cold running water and pat dry. Sprinkle them wi