Barbecued Ocean Trout Fillet with Curry Butter

Written on 11th November 2011
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Still looking for a reason to dust off the barbecue after winter? Well here it is!

Curry butter may seem a bit daunting to make, but most of the work is taken care of by the food processor. Any left over will last for ages in the freezer – although you will probably find yourself using it up quickly as it’s pretty tasty!

Barbecued Ocean Trout Fillet with Curry Butter

Ocean trout is a fish I like more than salmon. It has a higher oil content, and to my mind a better flavour. It is a slower-growing fish that requires more food, so it isn’t as popular with the majority of growers as salmon is; however, those that are produced are of good quality. They are very good for eating raw and I do like the fish when it is barbecued. A whole fish weighing about 2-2.5kg is about right. At that size they make a great whole roasted, poached or barbecued fish that looks spectacular and feeds the entire family.

As with the tuna, you can put crisscross marks on the fish. Also, if the fish has its skin on, cook on the skin side for three-quarters of the total time, then turn over and finish cooking. This will produce a nice crisp skin.

Serves 4

2 x 200g ocean trout fillets
Sea salt
Extra virgin olive oil
Four slices or spoonfuls of curry butter
1 lime, quartered
Freshly ground pepper

Curry Butter
250g unsalted butter, at room temperature
1 ½ tablespoons vegetable oil
½ white onion, diced
4 tablespoons Indian curry powder
2 large handfuls flat leaf parsley
3 garlic cloves
3 teaspoons lemon juice
2 ½ teaspoons Worcestershire sauce
6 anchovy fillets
1 teaspoon salted baby capers, well rinsed and drained
1 ½ teaspoons sea salt
2 ½ teaspoons freshly ground pepper
1 very small handful basil
1 small handful thyme
1 tablespoon ground ginger
1 large egg yolk

To make the curry butter, heat the oil in a large frying pan and cook the onion and curry powder over low heat until soft and fragrant.

Put all remaining ingredients in a food processor, add the onion mixture and process until just combined. Adjust the seasoning to taste. Roll the mixture in a sheet of baking paper or foil into a log shape, about 4cm in diameter. Wrap in plastic wrap and refrigerate until firm. Cut into 1cm thick slices to serve. Freeze any remaining butter for future use.

Preheat the barbecue to hot. Make sure the grill bars are really well cleaned. Season the ocean trout fillets with sea salt and brush with extra virgin olive oil. Place the trout on the grill presentation side down and cook for 2 minutes, then turn over and cook for a further 2 minutes. After 1 minute, place a slice of curry butter on each fillet. Remove the fillets and rest in a warm place for 1-2 minutes. The butter will be soft and melting over the fish.
Place one fillet on each of four large white plates and squeeze lime juice over. Give a good grind of pepper and serve immediately. 

From ‘The Food I Love’ by Neil Perry, Murdoch Books.

Signed copies are available from our restaurants www.rockpool.com