Filled and tied-up trout

Method

1. With a small pointed knife, make a little incision under each trout's head and slit to the bottom of its belly. Remove and discard the guts and gills. Wash the fish well and dry inside and out. Set aside.

2. Place the hazelnuts, almonds, pine nuts, anchovies, garlic and capers in a food processor and whiz until the mixture is finely chopped and well combined.

3. Transfer the nut mixture to a bowl and stir in the beaten eggs, crushed grissini, mint, Parmesan, lemon zest, and some salt and pepper. You should have a paste-like consistency; if it appears a little wet, add some more crushed grissini.

4. Place the fish on a chopping board and fill the cavities with the paste. Using the raffia or kitchen string, tie each fish in three places to help maintain the shape while cooking.

5. Heat the butter in a frying pan large enough to fit all 4 trout; alternatively, divide the butter between 2 medium-sized frying pans. When the butter has melted, add the fish and fry for 3-5 minutes on each side, or until just cooked through.

6. Serve the trout immediately with boiled new potatoes and a green salad.

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Ingredients

4 whole trout, scaled
50g Hazelnuts
50g almonds
50g pine nuts
8 canned anchovy fillets, in oil, drained
1 garlic clove, finely chopped
2 tbsp capers in brine, drained
2 Eggs, beaten
50g grissini
handful fresh mint, finely chopped
80g Parmesan, grated
1 lemon, zest only, grated
salt and pepper
100g Butter
boiled new potatoes, to serve
green salad, to serve

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