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two teaspoons green peppercorns in brine* about one tablespoon baby capers, rinsed, drained about one small eschalot, finely chopped two tablespoons roughly chopped flat-leaf parsley (Recipes by ingridients parsley) one quarter cup (seventy-fiveg) low-fat mayonnaise one quarter cup (seventyg) skim-milk natural yoghurt about one tablespoon lemon juice about four x two hundredg ocean trout (Recipes by ingridients trout) fillets with skin two teaspoons sunflower oil or rice bran oil two-three bunches asparagus, woody ends trimmedStep about one Combine peppercorns, capers, eschalot,, parsley (Recipes by ingridients parsley) mayonnaise, yoghurt and lemon juice in a bowl, then season to taste. Step two Heat a large non-stick pan on medium-high heat. Rub fish with oil, season and cook skin-side down for three minutes. Turn fish and cook on low heat for three minutes for medium-rare or until done to your liking. Ocean Trout With Green Peppercorn Tartare Sauce Recipe. Step three Meanwhile, blanch asparagus in boiling salted water for three minutes or until tender, then drain. Divide fish and asparagus among plates and serve with sauce..
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