Chill trout in freezer 30 minutes to 1 hour. In food processor, puree trout with eggs until completely smooth. Remove from processor and place in chilled metal bowl. For completely smooth mousseline, pass trout through fine mesh strainer. Add butter to processor work bowl (it is not necessary to wash bowl between uses) along with salt, white pepper and nutmeg. Process until butter is well-creamed and light-colored. Add 1/3 trout puree back to processor and work into butter mixture. Repeat until all trout puree is incorporated into smooth puree with butter. With processor running, add cream in thin stream, stopping processor as soon as cream is completely incorporated. Using flexible spatula, pack trout puree into 6 heavily buttered 3-oz. ramekins. Cover top of each ramekin with circle of buttered parchment or wax paper. Place ramekins in roasting pan and put on center rack of oven. Add boiling water to roasting pan to halfway up sides of ramekins. Bake at 325° 15 to 20 minutes, until paper can be easily lifted off. Remove from oven and drain water. Unmold onto plate and serve. For serving cold, place ramekins in refrigerator, with parchment paper still in place. When ready to serve, unmold onto plate. Makes 6 servings. Per serving: 629 calories; 864 mg sodium; 303 mg cholesterol; 60 grams fat; 3 grams carbohydrates; 20 grams protein; 0 grams fiber. fish 35