"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 rainbow trout fillets, skin on, pin-boned (130gm each)
- Butter, for greasing
- 1 lemon
- 50 gm butter, softened
- 10 gm dried wakame, soaked in warm water for 20 minutes, drained, patted dry, finely chopped
- ¼ cup chervil, finely chopped (about 1 small bunch)
- ½ tsp finely chopped dill
- ½ tsp finely chopped tarragon
- 1For 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.
- 2Preheat 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