Trout Steaks

Rub the steaks with salt lightly. In a a heavy-bottomed skillet, heat oil and place the steaks. Don't move the steaks until they have a crust. Turn onto another side as soon as it has been suitably seared on the first side, and continue creating crusts. Press the steaks down gently where sides are lifting up. The steaks are properly seared when they are crusted on all surfaces, and rare inside. Serve on a lettuce leaves with parsley and lemon slice. Don't forget to chill wine in advance.