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

This compound butter is awesome on just about anything – and a killer on a 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.

Serves 4

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. 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.)