Luca's steamed trout with seaweed butter

AT A GLANCE

  • Serves 4 people

"I love rainbow trout. It was a supermarket favourite, so it's unfashionable in restaurants, but I think it's a reliable option for dinner and this recipe is all about the cooking technique," says Luca chef Isaac McHale. "The last time I cooked trout like this was 15 years ago when I worked for Mark Best when he started running The Four In Hand bistro in Sydney's Paddington. It's a great technique that's simple and makes a brilliantly cooked piece of fish every time."

  • 4 (130gm each) rainbow trout fillets, skin on, pin-boned
  • Butter, for greasing
  • 1 lemon
  •  
  • Seaweed butter
  • 50 gm butter, softened
  • 10 gm dried wakame, soaked in warm water for 20 minutes, drained, patted dry, finely chopped
  • ¼ cup (about 1 small bunch) chervil, finely chopped
  • ½ tsp finely chopped dill
  • ½ tsp finely chopped tarragon
01   For seaweed butter, whisk butter until pale and creamy. Add wakame, herbs and a pinch of salt and whisk to combine. Refrigerate. It will keep refrigerated for a week. Bring to room temperature before using.
02   Preheat oven to 190C. Place fish fillets skin-side up on a lightly buttered oven tray, and roast for 2 minutes, then check that top of skin is warm to touch and peel off skin in one go. Squeeze lemon over fish and season with a pinch of salt, then lift onto serving plates and put 1 tsp wakame butter on top of each fillet. Serve with steamed broccoli or a salad and enjoy the warm, just-cooked fish with seaweed butter melting over it.

Topics:

LEMON, CHERVIL, TROUT, TARRAGON, TROUT, RECIPE, WAKAME, FISH, DILL, CHEFS' RECIPES

Recipe:

ISAAC MCHALE

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

Drinking Suggestion:

AN AROMATIC WHITE, SUCH AS RIESLING OR VERMENTINO. , suggested by JOHNNY SMITH

FEATURED IN

Mar 2017

Mar 2017

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