Slowly fry the slices of cecina until they are crispy. Remove from the frying pan, dry out on paper and put to one side. Fry sliced garlic in oil in a Pereruela casserole pot (earthenware from Pereruela, Zamora province, is well-knows as excellent ovenware) over a medium heat and add the trout, cut into halves. Remove from the heat.

Prepare a pil-pil sauce in usual way (heat oil and garlic, shaking all the time until it thickens). Place layers of the Cecina and the trout from in the dish and pour the pil-pil sauce over them.