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.

The ingredient of Ocean trout with green peppercorn tartare sauce

1. 2 teaspoons green peppercorns in brine*
2. 1 tablespoon baby capers, rinsed, drained
3. 1 small eschalot, finely chopped
4. 2 tablespoons roughly chopped flat-leaf parsley
5. 1/4 cup (75g) low-fat mayonnaise
6. 1/4 cup (70g) skim-milk natural yoghurt
7. 1 tablespoon lemon juice
8. 4 x 200g ocean trout fillets with skin
9. 2 teaspoons sunflower oil or rice bran oil
10. 2-3 bunches asparagus, woody ends trimmed

The instruction how to make Ocean trout with green peppercorn tartare sauce

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.

Nutritions of Ocean trout with green peppercorn tartare sauce

calories: 418.728 calories
calories: 23 grams fat
calories: 6 grams saturated fat
calories: 8 grams carbohydrates
calories: 7 grams sugar
calories:
calories: 43 grams protein
calories: 123 milligrams cholesterol
calories: 334.57 milligrams sodium
calories: https://schema.org
calories: NutritionInformation