Nasturtium and Gooseberry Trout

Ingredients

• 2 tablespoons unsalted butter
• 1 cup gooseberries, topped and tailed, plus a handful for garnish
• 2 ounces (1 cup) organic (unsprayed) nasturtium flowers, plus a handful for garnish
• 2 cups fish stock (preferably homemade), plus 1/4 cup for garnish
• 1 1/2 cups heavy cream
• 4 trout fillets, about 6 ounces each
• Salt and freshly ground black pepper
• Olive Oil