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Ocean trout with green peppercorn tartare sauce

Name: Ocean trout with green peppercorn tartare sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 teaspoons green peppercorns in brine*; 1 tablespoon baby capers, rinsed, drained; 1 small eschalot, finely chopped; 2 tablespoons roughly chopped flat-leaf parsley; 1/4 cup (75g) low-fat mayonnaise; 1/4 cup (70g) skim-milk natural yoghurt; 1 tablespoon lemon juice; 4 x 200g ocean trout fillets with skin; 2 teaspoons sunflower oil or rice bran oil; 2-3 bunches asparagus, woody ends trimmed

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05m

Ocean trout with green peppercorn tartare sauce

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by Kate Nichols

Food producer

Oct 03, 2015

Quick and healthy, this low-fat fish meal is a winner for dinner any night of the week.

2 teaspoons green peppercorns in brine*
1 tablespoon baby capers, rinsed, drained
1 small eschalot, finely chopped
2 tablespoons roughly chopped flat-leaf parsley
1/4 cup (75g) low-fat mayonnaise
1/4 cup (70g) skim-milk natural yoghurt
1 tablespoon lemon juice
4 x 200g ocean trout fillets with skin
2 teaspoons sunflower oil or rice bran oil
2-3 bunches asparagus, woody ends trimmed

Method

1.

Combine peppercorns, capers, eschalot, parsley, mayonnaise, yoghurt and lemon juice in a bowl, then season to taste.
2.

Heat a large non-stick pan on medium-high heat. Rub fish with oil, season and cook skin-side down for 3 minutes. Turn fish and cook on low heat for 3 minutes for medium-rare or until done to your liking.
3.

Meanwhile, blanch asparagus in boiling salted water for 3 minutes or until tender, then drain. Divide fish and asparagus among plates and serve with sauce.