Name: Ocean trout with green peppercorn tartare sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 2 tsp green peppercorns in brine*; 20.00 ml baby capers, rinsed, drained; 1 small eschalot, finely chopped; 40.00 ml roughly chopped flat-leaf parsley; 75g mayonnaise; 70g yoghurt; 21.00 gm lemon juice; 4 x 200g ocean trout fillets with skin; 9.20 gm sunflower oil or rice bran oil; 2-3 bunches asparagus, woody ends trimmed

Ocean trout with green peppercorn tartare sauce

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Healthy, quick low-fat fish dish perfect for any night.

Ingredients:

2 tsp green peppercorns in brine*
20.00 ml baby capers, rinsed, drained
1 small eschalot, finely chopped
40.00 ml roughly chopped flat-leaf parsley
75g mayonnaise
70g yoghurt
21.00 gm lemon juice
4 x 200g ocean trout fillets with skin
9.20 gm sunflower oil or rice bran oil
2-3 bunches asparagus, woody ends trimmed

Instructions:

Mix together peppercorns, capers, eschalot, parsley, mayonnaise, yogurt, and lemon juice in a bowl, then season with salt and pepper to your liking.
Preheat a large non-stick pan over medium-high heat. Rub the fish with oil, season it, and cook skin-side down for 3 minutes. Flip the fish and cook on low heat for an additional 3 minutes for medium-rare or to your preferred level of doneness.
While you wait, quickly cook asparagus in boiling salted water for 3 minutes or until tender, then drain. Serve fish and asparagus on plates with sauce.

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