First off, know that this will be really smoky. So get the windows open or you could end up setting off your smoke alarm.
Put a saute pan or skillet over high heat. While the pan is getting hot, sprinkle the trout fillets with salt and pepper.
When the pan is crazy hot, put the olive oil in. Then place the fillets in the pan skin-side down. (Be gentle. If you toss them in you will kick up oil on to your thumb, which burns like hell. Not that I did this or anything. OUCH.)
Let the heat do its magic. The fish will start to turn white. Give the pan a couple of shakes so the fish doesn't stick. After about three minutes, the whiteness will have creeped up near the center of the fish. Flip it over for about 30 seconds to finish it off, then slide it out of the pan onto a plate.
Return the pan to the heat and add the lemon juice and white wine. Boil it down by about half.
Add the cream, butter, parsley, salt, pepper, and Worchestershire sauce. Turn the heat down and cook for about two minutes, or until it's the consistency you want (note that it will thicken on the plate).
Turn off the heat, pour the sauce over the fillets, and eat up.
You could pretty easily do just the pan sear part and the butter on a camping trip.