Lightly Baked Huon Ocean Trout with Wild Rice

WARNING: This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning Huon Ocean Trout dish that will make guests stop and stare!

Lightly Baked Huon Ocean Trout with Wild Rice
8 Hours
30 Minutes


  • 150g Coastal Parsley
  • 200g Wild Rice
  • 500ml Fish Stock
  • 1 Clove Garlic
  • Coastal Parsley Powder
  • 4x 200g Huon Ocean Trout portions
  • 800g Butter
  • Cooked Wild Rice
  • 3 Stalks Blight
  • 20g Coastal Rocket
  • 16 Coastal Rocket Flower
  • 15g Salt Bush Leaves
  • 30ml Chardonnay Verjus


  1. 1

    Coastal Parsley Powder

    Spread the Parsley throughout a food dehydrator and dry on medium heat about 50c this can be achieved in an oven at the same temp with the door slightly left open. Once dehydrated (about 6-8 hrs), crush into a powder and pass through a sieve, store in a dry area.

  2. 2

    Wild Rice

    Rinse the Wild Rice under cold running water for 2 minutes, strain and transfer rice to a cold pot on stove top, add the Stock and Garlic, bring to a boil and cook till Rice is tender, strain. Tip Rice into a metal bowl and mix in the Coastal Parsley Powder, Serve once Trout is ready.

  3. 3

    To Finish

    Preheat oven to 140 degrees, place the Trout on a tray lined with baking Paper. Put 20g Butter on each piece of Trout and bake till your desired temperature is reached. To plate, divide the Wild Rice mix between the four plates, place a fillet of Trout alongside, Garnish with the Coastal Greens and Flowers, season the dish and finish by dressing with the Chardonnay Verjus.