Chef's 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.

By Isaac McHale
  • 20 mins preparation
  • 2 mins cooking
  • Serves 4
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"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
Seaweed butter
  • 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


  • 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

  • undefined: Isaac McHale