The sauce is the hero. Make it first, it only gets better sitting there, and it ties the fish, the beans and the salad together. | No fish basket? No bother. Straight on the grates is the classic way. If you want insurance for the flip, two Aga toasters clamped around the fish work a treat. Just keep the handles away from the heat and wear a glove. | Crispy skin comes down to two things: dry fish and hot oiled grates. Pat the trout properly dry before it goes on. | Trust the fish, not the clock. Whole trout is lovely just cooked. Once it flakes, pull it. Push past that and it dries out. | The skeleton pull is the money move. Get it clean and it lifts away in one piece. Very satisfying, and a great shot if you're filming.