Neil Perry's grilled ocean trout with garlic, rosemary and anchovy butter

Grilled ocean trout with 'flavour bomb' butter.
Grilled ocean trout with 'flavour bomb' butter. Photo: William Meppem

This compound butter is awesome on just about anything – try it on barbecued steak. Make more of it than you need and keep the remainder in the freezer; it will last six months. That way, you always have a flavour bomb on hand to add to your cooking.


4 x 185g ocean trout steaks, skin removed

extra virgin olive oil

sea salt and freshly ground pepper

1 lemon

For the butter

250g unsalted butter, softened

8 garlic cloves, finely chopped

1 sprig rosemary, leaves only, chopped

6 anchovies, finely chopped

2 tbsp flat-leaf parsley, chopped

juice of 1 lemon

sea salt and freshly ground pepper, to taste


1. To make the butter, process all the ingredients until just combined, then adjust the seasoning to taste. Using a sheet of baking paper, roll the mixture into a log, about 35cm long and 4cm in diameter. Wrap in cling film and refrigerate until firm.

2. Cut the butter into 1cm-thick rounds and allow to come to room temperature. (For a more rustic effect, don't refrigerate the butter you're using for this meal, and simply smear a teaspoonful on each fish steak and allow it to melt into the meat. Don't forget to freeze the rest.)

2. Heat a grill, barbecue or frying pan to hot. Drizzle a little oil on the trout fillets and sprinkle with sea salt. Cook the fish for 2 minutes, depending on the thickness, then, when well crusted, turn and cook for a further minute. Remove and rest for a minute. Place each fillet on a plate, top with a round of butter, then season with salt, pepper and a squeeze of lemon juice.

More flavoured butter recipes

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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