Grilled trout with almonds.
One of my top ten.

First gently wash the trout
under the tap -
its squishy and slimy,
desperate to escape.
I hold it firm,
otherwise it would flap
into the basin
or fall flat on its face
onto the linoleum
with a splat.

Your glassy eyes
accuse me,
although I wasn’t
the one to finish you off.

Grill on.
Butter on foil.
Place trout with
a satisfying plonk
in a central position.
If feeling thin (whenever!)
butter in between
its little flaps of skin.

A tempting glimpse of
pink flesh.

There, under it goes.
Just a few  minutes
and you’ll start  to change -
small sunspots on
your speckled skin.

Turn you over -
add  the piece de resistance.
Little flakes  of creamy almond.
My favourite nut.
Flat and sharp at the edges.

Soon you’re sizzling.
The smell of brown butter
seeps into the kitchen.
Don’t overdo it.
Quick, a spatula
to turn the nuts.

Some refuse to be obedient.
Black on one side.
White another.
But most a perfect flash
of tan.

Over again -
Just crisp you up.
Heat the plate -
then slide  you on
with care.
Chop. Away with your head!

Then carefully ease open
all in one piece.

The  difficult bit -
gently with sharp knife
pick the end of the spine
and lift.
Inspect for little bones.
There it is
all pink and soft

Taste your flesh against
hard nuts.

Carolyne Jones is a chef and a poet, living in Sussex, England. Her poem was published in the UK anthology "A Feast in Words."

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