- 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
- 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.