Blend hazelnuts, almonds, pine nuts, anchovies, garlic, and capers in a food processor.
Stir in eggs, crushed grissini, mint, parmesan, lemon zest, and seasoning to form a paste.
Stuff the trout cavities with the nut paste.
Tie each fish in three places with kitchen string.
Melt butter in a large frying pan over medium heat.
Fry fish for 3-5 minutes per side until cooked through.
Boil salted water and cook broccoli for 2-3 minutes, then drain.
Sauté sliced garlic in olive oil for 30 seconds, then toss in broccoli, lemon juice, and seasoning.
Serve the trout alongside the seasoned broccoli.