TROUT WITH BLACK PEPPER SAUCE AND AVOCADO CREAM

Trout with black pepper sauce and avocado cream. This recipe is inspired by the famous dish ‘Singapore pepper crab’. A perfect recipe for next dinner party or when you want to make something a little bit out of the ordinary.

Recipe courtesy Seafood from Norway

Prep and cooking time: 20-30 minutes

Serves: 4

Skill level: Easy

Ingredients

4 trout fillets
1/2 cucumber

Pepper sauce

3tbsp black peppercorns
6 cloves garlic
1tsp chili pepper
100g butter
1tsp sugar
1tsp sesame oil
1/2 cup white wine

Avocado cream

1 avocado
1/2 clove garlic
1/2 lime
1/2 tbsp natural yoghurt
Salt and pepper

Method

• Preheat the oven to 120 °C.
• Cut the trout into cubes.
• Slice the cucumber thinly.

Avocado cream

• Cut the avocado in half and remove the stone.
• Grate the garlic, juice the lime and mash together with the avocado.
• Add yogurt, blend into a smooth cream and season with salt and pepper.

Pepper sauce

• Toast the black peppercorns in a pan and grind coarsely.
• Finely chop garlic and chili pepper.
• Melt the butter, add pepper, garlic, chili pepper, sugar and sesame oil and fry for around 3 minutes over a medium heat.
• Add white wine and cook while stirring until the sauce thickens, around 2-3 minutes over a medium heat.
• Pour the pepper sauce over the trout and bake in the oven for 10 minutes.

Serve the Fjord Trout with thin slices of cucumber and avocado cream.

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