Trout and Broccoli Chickpea Pancake Recipe - Great British Chefs

Ingredients

• 4 trout fillets, weighing approx. 80-100g each (Steve likes to use chalk stream trout)
• 50g of salt
• 50g of sugar
• 500ml of extra virgin olive oil
• 100ml of extra virgin olive oil
• 1 egg yolk
• 1 tsp Dijon mustard
• 25ml of white wine vinegar
• 1 pinch of salt
• 1 broccoli, small (or half a large one), cut into small florets
• 1 tbsp of extra virgin olive oil
• 1 handful of basil leaves
• salt
• 120g of gram flour
• 240ml of water
• 1 garlic clove, finely chopped
• 1 tbsp of extra virgin olive oil, plus a little extra for cooking
• freshly ground black pepper