Finely chop the cilantro. Crush garlic with a knife and clean. Coriander seeds are crushed in a mortar. Add the garlic and a pinch of salt, and mash to a pulp. Add the cilantro, pour in 1 tbsp. l. olive oil and a good ceiling.
Trout gutted, remove the gills. Take on the surface of 2 oblique incision and brush the fish with a mixture of green. Leave to marinate while heating up the coals.
When coal is burning well, and flecked with ash, place the fish on the grill and cook until golden brown on both sides, about 7 minutes. For a perfect trout sauce of plums on the next page.