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How to make Ocean trout with green peppercorn tartare sauce

Yield = 4
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

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

Method

  • Step 1 Combine peppercorns, capers, eschalot, parsley, mayonnaise, yoghurt and lemon juice in a bowl, then season to taste.
  • Step 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.
  • Step 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.