Cut four pieces of baking paper just larger than the trout fillets. Place each fillet, skin side down, on a piece of paper. Put in a steamer, making sure none of the fillets overlap (you might need to use two layers of the steamer). Put a sprig of river mint on each fish, cover and steam for about 6 minutes. Peel the paper away from each fillet, followed by the fish skin. Season with the salt.
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