Ask your fishmonger to cut the fish into two filets that remain attached on the underside of the fish.  Rinse, salt and pepper.
One hour beforehand, soak the morels in lukewarm water.  Set the water aside.  Rinse the morels under running water to eliminate any remaining sand.

Prepare the stuffing.  Place 5 cl of hazelnut oil and 50 g of butter in a non-stick pan.  Add the peeled, cored and finely diced pear.  Cook until a light golden brown.  Add the freshly split, lightly roasted hazelnuts, and then the young spinach leaves.  Let colour slightly and then cool immediately.

Cook the morels in a pan of boiling salted water for 10 min.  Drain and keep warm.  Strain the water used to soak the morels with a very fine sieve, and cook down until only 5 cl of jus remain.  Add the garlic, finely chopped shallots and fish bouillon.  Cook down for two minutes.

Place 5 cl of hazelnut oil and 30 g of butter in an oven-proof dish and lightly brown the crépine-wrapped trout.  Turn after 3 minutes and place in a medium oven (150°) for 5 minutes.

Finish preparing the sauce by whipping the cream and incorporating it into the morel jus and fish bouillon preparation.  Whip briskly.

Cover the bottom of each plate with a bit of sauce.  Take the trout crépinettes from the oven and place them directly onto the plates.  Add a few morels and sprinkle with crushed oregano.