Trout with Crispy Brussels Sprouts, Parsley Root and Hazelnuts
·Prep the Brussels sprouts
Remove any yellowed or unsightly outer leaves from the Brussels sprouts. Trim off the tough base and cut them in half.
Fry in butter
Melt butter in a large frying pan. Add the roughly chopped onion, the halved Brussels sprouts and the parsley root sliced into rounds. Season with salt and pepper, then add the pressed garlic.
Add the nuts
Stir everything together and add 3 tablespoons of ground hazelnuts. Fry for about ten minutes over high heat. Halfway through, you can add a splash of water. Keep the heat high – the sprouts and parsley root should stay crisp, though they may caramelise slightly during this time.
Sear the trout fillets
When you add the splash of water – roughly halfway through cooking – heat a knob of butter in a second hot pan and add the trout fillets. Simply season them with salt and pepper, or add just a touch of garlic if you like. Sear quickly on both sides.
Serving
Plate the Brussels sprouts and parsley root, top with the trout fillets, and sprinkle with the remaining toasted hazelnuts.