Ingredients

• 50g/2oz hazelnuts
• 50g/2oz almonds
• 50g/2oz pine nuts
• 8 canned anchovy fillets in oil
• drained
• 1 garlic clove
• finely chopped
• 2 tbsp capers in brine
• drained
• 2 free-range eggs
• beaten
• 50g/2oz grissini (Italian breadsticks)
• crushed
• handful fresh mint
• finely chopped
• 75g/3oz parmesan cheese
• finely grated
• 1 lemon
• zest only
• salt and freshly ground black pepper
• 4 whole trout
• each about 450g/16oz
• scaled
• gutted
• gills removed
• 110g/4oz butter
• salt and freshly ground black pepper
• 300g/10½oz purple sprouting broccoli
• 1 tbsp olive oil
• 12 cloves garlic (or to taste)
• finely sliced
• 1 lemon
• juice only

Directions

• Place the hazelnuts
• almonds
• pine nuts
• anchovies
• garlic and capers into a food processor and blend.
• Transfer the nut mixture to a bowl. Add the eggs
• crushed grissini
• mint
• parmesan
• lemon zest
• salt and freshly ground black pepper and stir well to create a paste. If it appears a little wet
• add some more crushed grissini.
• Place the trout on a chopping board and stuff the cavities with the paste.
• Tie each trout in three places with raffia or kitchen string to wrap the fish closed around the stuffing.
• Heat the butter in a large frying pan big enough to fit all four trout; alternatively divide the butter between two frying pans.
• When the butter has melted
• add the fish and fry for 3-5 minutes on each side
• or until just cooked through.
• Bring a pan of water to the boil over a high heat. Add a pinch of salt and the purple sprouting broccoli and cook for 2-3 minutes. Drain and set aside.
• Heat a frying pan until hot and add the olive oil and garlic
• stir fry for 30 seconds before adding the drained broccoli. Stir-fry for one minute
• then add the lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place each trout onto a serving plate and place equal amounts of the broccoli alongside.