Brook Trout With Ginger Stuffing

• 4 brook trout (boneless)
• 1 be shallots (chopped)
• 1/2 with the heads on
• 60 ml milk
• 60 ml cream (heavy)
• 55 gr butter
• 32 gr flour for dredging
• 30 ml vegetable oil
• 16 gr ginger (grated fresh)
• 16 ml lemon juice (fresh)