Preheat the grill to a warm setting.
Whisk two eggs with 30ml of clarified butter in a shallow dish.
Season flour with salt and white pepper on a plate.
Coat trout fillets in seasoned flour, dip in egg mixture, and toss in 55g of breadcrumbs.
Heat a frying pan and add 30ml of clarified butter.
Fry fillets skin side up for 2 minutes, then turn and cook for 3 minutes until golden.
Transfer fish to a heat-resistant plate and grill for 5 minutes.
Sauté halved bananas in the remaining clarified butter for 5 minutes, turning occasionally.
Whisk lemon juice, 55g butter, and egg yolks in a bowl over hot water until creamy.
Arrange tomato and lemon slices over the grilled fish fillets.
Grill the topped fillets for 1 minute on full heat.
Serve the trout and bananas topped with the lemon sauce.