In a 10-inch heavy-bottom sauté, heat vegetable oil over medium-high heat. Season trout fillets using salt and pepper and coat in the seasoned flour. Shake off all excess and sauté fillets in hot oil until golden brown, 3-5 minutes on each side. When done, remove and keep warm. In the same sauté pan, place olive oil. Add garlic, shallots and celery. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato juice and sauce and blend well into the vegetable mixture. Add chicken stock and season with thyme, basil, sugar, salt and pepper. Bring sauce to a rolling boil and reduce to simmer. Cook 10-12 minutes, stirring occasionally. When ready to serve, place 2-3 ounces of the Creole sauce in the center of a serving plate. Top with the cooked trout fillet and two poached eggs. You may wish to further garnish with Hollandaise sauce and a pinch of paprika.