Trout can be cooked almost any way you like.
The classics are undoubtedly the ever-popular smoked trout, the boiled trout as "trout au bleu" and the pan-fried "trout meunière". For the latter, the whole fish, with its skin, is coated in flour then fried in clarified butter until crisp. Finally, the dish is topped with a medium-sized knob of butter.
Trout can also be stuffed whole with herbs and slices of lemon then grilled or oven-baked.