Prepare the products. Clean the trout if necessary. I have a ready-made fillet on the skin, half of the fish. The author recommends it on the skin, so it is more convenient to cut it into portions later.
Mix salt, pepper, and sugar.
Pour some of the mixture into the bottom of the box. I have put the stems of the dill.
Lay large pieces of fish skin down, sprinkle with the rest of the mixture.
Squeeze the juice out of the orange.
Pour the juice over the fish.
Pour in the wine. And sunflower oil.
Close the lid and leave for 2 hours.
After 2 hours, turn the skin (I did not turn it) down and put it in the refrigerator overnight.