Trout with Toasted Hazelnuts

Nothing is better than a freshly caught trout, yet nothing is worse than a sad, defrosted trout, sitting in the supermarket fish case pleading for some fool to buy it.

You will know a fresh trout. Their eyes will be vibrant and clear, the bodies almost stiff. They will smell of basically nothing and have squeaky skin. This recipe is a gold standard in fish cookery. I like to use an oval copper pan, which holds the fish nicely.