Salt the fish as per the instructions.
Toast the hazelnuts in a dry frying pan and chop coarsely.
Cut the broccoli in four and boil in well-salted water for 4 minutes until soft.
Make fir oil by mixing 100 ml of pine needles with 200 ml of oil and filtering through a coffee filter paper. If you have no pine needles handy, rapeseed oil is fine.
Fry the fish as per the instructions (see page 11).
Brown the butter, mix with the fir oil and season with salt and lemon juice.
Serve the fish and broccoli in four bowls and garnish with the nuts and butter.