Sausage-Stuffed Rainbow Trout

In skillet, fry sausage over medium heat until browned, about 5 minutes. Transfer to paper towel–lined plate.

In same skillet, cook shallot, celery, and garlic, stirring occasionally, until softened, about 5 minutes. Transfer to bowl; stir in sausage, bread crumbs and parsley. Stir in egg yolk until combined; set aside.

Cut slit from belly to tail of trout. From inside fish, cut spine to break at head and tail without breaking through skin. Starting at head and using sharp thin knife, slide knife under ribs down each side of fish through to spine.

Holding head end and using knife to scrape if needed, pull out spine with attached bones. Cut out remaining row of bones in centre without breaking through skin. Feel for and remove any bones that were missed. Open and flatten fish, skin side down; sprinkle with salt and pepper.

Spoon bread crumb mixture over flesh of one side of fish; fold uncovered side over. Tie loosely with kitchen string at 1-1/2-inch (4 cm) intervals. Rub with butter.

Place on grill over medium-high heat; close lid and grill, turning once, until fish flakes when tested, 10 minutes per 1 inch (2.5 cm) of thickness. Remove to platter; remove strings.