Remove bones of trout. Season trout as needed with paprika, salt and pepper. Heat 1/4 cup of butter in heavy pan to 380F. Lay trout, flesh side down, in hot butter for 1 minute or until slightly browned. Turn, sprinkle with monosodium glutamate, and finish cooking skin-side down for 5 - 10 minutes, depending on size of trout. Serve with almond or parsley butter as desired.