After skillet frying the trout, I'd place it on a dish. I'd pour 8 oz of heavy cream into the skillet and reduce with turmeric, thyme, salt and well crushed black and white peppercorns. Lastly, top the trout with the yellow sauce. Garnish with a sprig of thyme.
I tend to keep my preparations to trout fairly simple,as it is a delicate species.
Try dredging a fillet in 1/2 semolina and 1/2 corm meal,sautee a minute or two on each side top with a little lemon segments (meyer) if you can get them and some lardons of bacon.serve that over some lightly sauteed spinach with crispy fried potatos (fine dice)it's light,has texture and the smoke and the citrus are happy campers together,and the trouts natural sweetness is really highlighted.
Just an idea
With such a delicate flavour simplicity will be best so I told myself last time I bought trout filet. I recalled having read somewhere that you can cook filet skin side down and never turn it so the skin will get very crispy. It turned out very well. I just put salt & pepper, served it with asparagus and new potatoes. Thought of doing a sauce but never got there.
That is a great way to prepare many types of fish. All snappers and bass I cook I cook skin side down never turn it..but I tilt the pan and baste it with the pan juices and oils
Just be sure when serving scale fish with the skin on that you run the back of your knife over the skin to remove all the scales. I also cut a tic tac toe pattern in the skin (not to deep)this will prvent the fish from trying to do a summersalt in your pan.