6 trout fillets (4 to 6 ounces each)
1 cup mayonnaise
1 egg white, stiffly beaten
1/4 cup fresh snipped chives
1 tablespoon minced parsley
3 tablespoons grated Parmesan cheese
Noodles, prepared according to package (optional)
Combine the mayonnaise with the chopped chives. Fold half of the beaten egg whites into the mixture to lighten the mayonnaise being careful not to put in too much or the mixture will become runny.
Rinse the fillets in salted water and pat dry. Place them on an elevated rack in a large greased baking dish. Cover the fillets evenly with the mayonnaise mixture; then sprinkle with Parmesan and parsley.
Bake in a 425-degree preheated oven for about 5 minutes or until the topping is puffy. Finish the fillets by broiling until the topping becomes a golden brown.
Garnish with lemon slices and serve with prepared noodles which have been lightly tossed in butter.