medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham; saute until moisture from mushrooms have evaporated, 6 to 8 minutes. Add wine; simmer until evaporated, about 5 minutes. Add quarter teaspoon each salt and pepper. Remove from heat; cool slightly. Stir in egg yolks, then bread crumbs. Reserve. 2. Rinse trout with cold water; pat VERY dry. Sprinkle insides with salt and pepper. Dust trout with flour; shake off excess. Heat 3 tablespoons of the butter and the oil in large skillet over medium-high heat; when foam subsides, add trout. Cook until well browned on one side, 3 to 5 minutes. Turn fish gently with 2 spatulas, being careful not to break. Brown the second side. 3. Spread reserved mushroom mixture on warm platter. Arrange trout on top. Mix hard-cooked eggs and parsely; sprinkle over trout. Keep warm. 4. Pour off drippings from large skillet; wipe skillet clean. Heat remaining 4 tablespoons butter in skillet until it beginsto melt; add cheese and Pernod. Heat over medium-high heat, stirring constantly, until mixture beginsto foam. Pour over trout; serve immediately.