Ocean trout with green peppercorn tartare sauce

Cooking Fish Ocean trout with green peppercorn tartare sauce

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

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  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.

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

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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