Recipe suggested by Bernard Noby from the restaurant L'Heptameron des Gourmets Ingredients (for 4 people): - 1 Large trout fillet Oô Bio 500 g - 1 Soup spoon of sugar - 200 g of coarse salt - 500 g Potatoes - ¼ liter of milk - 1 Clove garlic + chopped parsley- Olive oil-QS PREPARATION: Take big trout, remove bones, put on a bed of coarse salt skin side down, sprinkle the flesh caster sugar then cover with coarse salt, that for a period of 24 hours. Drain, dry and place on grill until use within 3 days. Cut the trout into pieces and desalinate water in current and fresh. Boil milk, a fair amount to cover morceauxde trout off the heat, add the pieces of trout, poach until the trout is cooked. Drain, place in a container with a spatula, beat the trout pieces, add the minced garlic with parsley and a little olive oil for a slightly spicy batter. Adjust seasoning salt and pepper and add a quantity of potatoes cooked with the skin and then peeled and crushed coarsely with a fork, gently mix. Reserve. Serve hot.