Keep the serving plates warm on the stove while you're preparing the dish.
Preheat the oven to 215°C/425°F.
Put the fillets on an oiled baking sheet, skin side down, and brush them lightly with oil. Add salt and pepper. (If having one large trout fillet, cut it into pieces of comparable size, as per the number of servings required). Place in the middle of the oven and bake for about 10 min for a 2-2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
Meanwhile, finely chop the shallots and marjoram, then put them in a saucepan. Pour in the wine, cream, and vinegar, then bring to a boil. Continue to cook over high heat a few minutes, until the mixture is reduced by about half, stirring occasionally. Strain the sauce into another saucepan, pressing firmly on the solids to release as much liquid as possible.
Set the saucepan over very low heat and whisk in the butter 1 piece at a time. Whisk in the lemon juice, then add salt and pepper to taste.
Arrange the trout fillets onto the warmed serving plates. Spoon the sauce over the fish and serve.
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