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Clean the trouts and wash them under the current water. By the same crack, stuff them with garlic, persley, salt and pepper. Arrange them on the grill and let them grill by turning them ofen, so that they will get overcooked. Then remove the bone, display them on a course-dish and sprinkle with a thread of olive oil. If you like, add some lemon juice along with black pepper ground just a moment before.
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