To clean and fillet the trout, you first need to eviscerate it: use the scissors to cut the belly and proceed straight up under the head, then use your hands to gather the innards and remove them.

Cover the trout with buttered parchment paper and place in a 350 F oven until the fish is cooked through, 25 to 30 minutes.Transfer the trout paupiettes to a plate and loosely cover them with the same ...