Poached trout recipes are available via google {that's poached as in boiled, not illegally caught). Truite au bleu is perhaps most famous. No personal experience.

From German Embassy Web site: (Ingredients seem impractical)

Forelle Blau
Blue Trout

This recipe gets its name from the blue color the trout takes on when cooked in vinegar.

Ingredients:
4 trout, gutted and cleaned
2 quarts water
1 cup dry white wine
1/3 cup best quality vinegar
1 carrot
1 onion
1 leek
1 bay leaf
black peppercorns
clove
coriander
salt

Directions:
Salt and pepper trout inside and out. Prepare a stock from the rest of the ingredients by placing in a large pot and simmering for 20 minutes. Strain the liquid and return to the pot.

Place the trout into the simmering liquid. When the stock comes to a gentle boil, allow the fish to cook for 10 to 12 minutes. If very fresh, the fish will crack -- a sign of quality.

Serve with whipped butter flavored with lemon juice and boiled potatoes.