The speckled trout is usually served in tenderloin steaks or filets. Skin and cut the Fish, after cleaning, into filets or square pieces, slicing across the back. Remove all the bones and rub well with pepper and salt, and a little butter mixed with the pepper and salt. Place under flame of broiler and broil carefully, turning the broiler frequently to prevent the Fish being charred before it is done. When nicely browned, place on a bed of parsley and garnish with sliced lemon. Serve with a Sauce a la Tartare.