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.

Recipe «Ocean trout with green peppercorn tartare sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.