2 tbsp torn fresh basil
2 tbsp roughly chopped dill, stalks reserved
3 lemons, halved
2 tbsp roughly chopped mint leaves, stalks reserved
400g/14oz new potatoes, par boiled
2 tbsp roughly chopped flatleaf parsley, stalks reserved
1 large shallot, roughly chopped
2 tbsp roughly chopped tarragon, stalks reserved
2 tbsp roughly chopped watercress, stalks reserved
1 tsp Dijon mustard
6 anchovies, roughly chopped
2 tbsp capers, drained
sea salt and freshly ground black pepper
4 tbsp extra virgin olive oil, plus extra for drizzling
1.5kg/3lb 5oz whole trout, cleaned and gutted