Ingredients:
• 2 lb trout fillet
• 2 TB spoons Kosher salt
• 1 TB spoon sugar
• 1 teaspoon ground coriander
Directions:
•Mix salt, pepper, coriander and sugar.
• Cover trout with the spice mixture on both sides.
• Cover with plastic and put in a fridge for 12 hours.
• Take out of the fridge.
• Dry trout with paper towels.
• Serve.