Method:
1. For the trout, remove the skin, cut the fillet in half depending on size and cook over a low heat with some olive oil until the fish becomes tender and soft.
2. Bake the scallop in the oven for 10 minutes at 80°C and finish over a low heat with some olive oil.
3. Confit the tomatoes in olive oil until they become soft but still holding their shape.
4. Cook two of the broccoli florets in salted water so they’re slightly soft all the way through.
5. Blend the remaining broccoli with the yoghurt until it’s smooth. Spread thinly on a piece of baking parchment and dry out in the oven at 50°C until it resembles a broccoli crisp.
6. Cook the peas in salted water, being careful not to discolour them. Place in a blender and blitz until smooth and pass through a fine sieve to ensure smoothness.
7. Finely slice the cabbage and blanch in salted water, finish on the hob in olive oil or butter.
Assembly:
1. Place a spoonful of the cabbage in the bottom of a bowl.
2. Place the scallop and trout on top of the cabbage with the tomato, broccoli crisp and hazelnuts on top.
3. Finish the sauce by heating the pea puree with cream and vegetable stock and serve the dish.