Remove the head from the trout
Trout is easy to fillet because it has a backbone and a only a few small bones along a third of its length.
Place the trout flat on a work surface; with a damp cloth, grasp the end of the tail.
Using a large sharp knife, slide the knife between the backbone and the flesh and move the knife along from the tail to the head – the secret is to hold the knife parallel to the work surface so that it does not cut into the flesh;
The first fillet is ready and the backbone is exposed; repeat the operation under the backbone to obtain the second fillet.
 

The principle is the same as for filleting; pass the knife between the skin and the flesh while holding onto the skin;

Repeat the operation to skin the other fillet.
 

I really like cooking trout “unilaterally,” that is on one side only, with the skin face down in the pan. The steam and the heat come up to cook the flesh gently so that it retains all its moistness.
To perfectly cook the trout “à l'unilatéral,” remove it from the pan as soon as you see a bit of whitish liquid appear. This is a very quick cooking method and you must be careful never to overcook the fish.

To accompany the trout, you need a light, refined sauce. I use a lot of emulsions, described in my recipes (see the trout home page) or a beurre blanc, white butter sauce, which is my “standby” sauce, because using it as a starting point you can create a whole multitude of variations.

Never use the head and bones from trout to make fish stock – since it’s an oily fish it will impart a rather unpleasant burnt fat taste.