1 handful fresh basil, torn
1 fresh green chilli, chopped
1 garlic clove, finely chopped
Β½ lemon, juice only
Β½ onion, finely chopped
2 tbsp chopped fresh flatleaf parsley
2 tbsp chopped fresh dill, plus a sprig for garnish
200g/7oz long grain rice
salt and freshly ground black pepper
1 tbsp olive oil
55g/2oz pine nuts
200ml/7fl oz hot vegetable stock
15²µ/Β½΄Η³ϊ butter
1 fillet rainbow trout, halved
2 tbsp white wine