Start with the baked eggplant. Preheat the oven to 350°F (180°C) on convection. Wash and trim the eggplants, then slice them into rounds about 1/2 inch (1.5 cm) thick. Grease a baking sheet and arrange the eggplant slices on it. Sprinkle with salt, pepper, and paprika, then top with grated Parmesan. Bake in the preheated oven for about 30 minutes.

Meanwhile, prepare the trout. We used a whole trout and filleted it ourselves, but you can use pre-cut fillets (though they tend to cost more and may still have bones).

Remove the head from the trout. Starting at the gill near the head, angle your knife at 45° toward the head and cut along one side. Flip the trout and repeat on the other side, then remove the head with a firm cut. Next, with the knife parallel to the cutting board, remove the first fillet starting at the head and sliding gently toward the tail, staying close to the backbone.

Flip the trout and repeat to remove the second fillet. It sounds tricky, but it's easier if you watch a video demonstration.

Once you have both fillets, use a fillet knife to remove the belly bones. For a perfect finish, use tweezers to pull out any pin bones along the back—run your finger along the fillet, and when you feel a bone, grab it with the tweezers and pull it out firmly. Finally, starting at the tail, slide the knife flat to remove the skin.

Once the fillets are ready, use a clean cutting board. Lay out the prosciutto (or your chosen cured meat) slices, and place half a fillet on each slice. Season with salt, pepper, thyme, and garlic powder. If you like, add some olives. Roll up each piece, and use two long skewers to make two skewers with two rolls each.

Place the skewers in a lightly oiled baking dish. Put them in the oven about 10–12 minutes before the eggplant is done. Halfway through cooking, add rosemary and sage to the skewers so they release their aroma without burning or turning bitter.

While the trout is baking, prepare the cabbage slaw. Peel the apple, cut it into wedges, then dice it and place in a bowl. Finely slice the cabbage (you can use a slicer or mandoline, but be careful), wash it well, and drain thoroughly.

Once drained, add the cabbage to the apples. Squeeze the raisins and add them to the slaw. Season with salt, pepper, and apple cider vinegar. Mix well and let sit until the skewers are ready.

See you in the next recipe! Pierre and Vivy!