Heat the oil in a large non-stick saucepan. Add the cumin seeds and, once they darken, add the butter and onion. Sweat until the onion is soft but without colour. Add the garlic and cook for one minute, or until it smells cooked.
Add the spices to the onion pan with some seasoning and cook for 30–40 seconds. Add the drained rice and stir to coat in the flavourings, then pour in 600 ml of water.
Bring to the boil and allow to bubble for a minute, then reduce the heat to its lowest and cover the pot with a lid.
Cook for seven to eight minutes, then check a grain of rice. If it is cooked, turn off the flame, place the trout on top to warm through, cover and leave the rice to steam for five minutes or so.
Meanwhile, heat a little oil in a large frying pan and fry your eggs as you like them.
Gently stir the lemon juice, trout and parsley into the rice, using a fork and leaving the trout in large flakes. Serve portions topped with a fried egg.