Whole roast trout on corn with tomato salad and roasted smoked garlic vinaigrette

Snip off all the fins and cut out the gills.

Make one long cut down the length of the belly and pull out everything inside, leaving the fillets and spine.

Scale with the sharp side of the knife, scraping against the grain; rinse and dry the fish thoroughly and set aside.

Peel most of the papery exterior off three heads of smoked garlic, slice off the tops to expose the cloves, and arrange in a metal bowl with olive oil, kosher salt and pepper.

Cover with a smaller metal bowl and roast at 350F for about 45 minutes, until the cloves are soft and lightly browned; cool completely.

Combine olive oil and white wine vinegar about one to one in a lidded container, squeeze in two heads of the roasted garlic, mash the cloves a little with a potato masher, and season liberally with kosher salt and pepper.

Close the container and shake to emulsify into a creamy vinaigrette.

Slice tomatoes of several sizes and colours into a wooden bowl; add chopped basil and half a red onion, thinly sliced.

Lay corn as a rack and put the fish on top.

Score the fish in a crosshatch on both sides; season liberally inside and out with kosher salt, pepper and oil, well coated all over.

Roast at 450F for 25 minutes, until the thickest point reads 145F.

Make a shallow incision along the top and peel off the skin; cut down the centre at the spine and pull the meat downward and upward with forks; lift out the whole spine, kept for fish stock if wanted.

Serve on a giant kale leaf: tomato salad, fish, and the roasted smoked garlic vinaigrette over the top.