Clean the trout and dry with kitchen paper. Remove the peel from the lemon except for the pulp and cut into cubes. Cut the white bread into equal cubes.
Fry the capers, lemon and white bread cubes in 75 milliliters of hot vegetable oil to make croutons.
Rub the trout with Noilly Prat, salt and pepper and roll evenly in flour. Roast the trout in the rendered butter and remaining oil over low heat until done.
Arrange the trout on plates, evenly distribute the lemon-caper croutons over the trout. Pour the fat still in the frying pan from frying the trout through a sieve and spread evenly over the trout, still sprinkling with freshly chopped parsley.
The Dauphine Region The name of this region originated in the 11th century, but since 1790 this province no longer officially exists. This region, rich in contrasts, is very much characterized by the regional and local products. The origin of this is due to its geographical location, because even at the beginning of the 20th century it was not possible to preserve and transport food over long distances. Unfortunately, it can also be seen here that the regional gastronomy is increasingly losing its roots.
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