1. Prepare the stuffing. Cut the ham into very small dice.

2. In a bowl, quickly dip the breadcrumbs in water. Squeeze the breadcrumbs between your fingers.

3. Mix the ham with the squeezed breadcrumbs, pine nuts, and finely chopped parsley. Season with salt and pepper generously.

4. Gut the trout; pass under cold water. Pat dry carefully. Fill the trout with the ham stuffing. Roll the trout in flour. Season with salt and pepper.

5. In a large saucepan, melt 50 g of butter; brown the trout over low heat for 10 minutes on each side.

6. While the trout is cooking, cook the white wine with the chopped shallot. Let it reduce by half. Add the remaining cold butter, cut into small pieces, to the reduction. Bring to a boil over low heat, season with salt and pepper.

7. Transfer the trout to a serving plate, drizzle with sauce, and serve immediately.