Clean the trout, salt and stuff the cavity with parsley. Fry for 8 minutes on each side in a frying or grill pan. Add the halved and de-stoned avocados to the pan for the last 5 minutes and fry them too. Prepare the mayonnaise from the egg yolks, Dijon mustard and olive oil. Season with salt, lemon juice and the finely chopped herbs. Serve the trout with the fried avocados stuffed with mayonnaise.