Wash the trout in cold water and remove the gill membranes and the eyes. Remove the scales and fins and clean out the entrails through the gill slits. Trim the tails square and wash the fish thoroughly.
Place the fish in cold court bouillon, bring them to the boil and poach them for about 8 minutes.
Remove the trout from the court bouillon, drain them on a clean cloth, and place them on a warm serving dish.
Garnish with parsley and serve with plain boiled potatoes and melted butter.