Chefs' Recipes

Luca’s steamed trout with seaweed butter

At London restaurant Luca, Isaac McHale's streamed trout is topped with a seaweed butter, reminiscent of his time at The Four In Hand bistro in Sydney's Paddington.
William Meppem

“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.”


Seaweed butter



1.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.
2.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.

Drink Suggestion: An aromatic white, such as riesling or vermentino. Drink suggestion by Johnny Smith


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