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.
Preheat the oven to 120 °C.
Cut the Fjord Trout into cubes.
Slice the cucumber thinly.
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 Fjord Trout and bake in the oven for 10 minutes.
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.
Serve the Fjord Trout with thin slices of cucumber and avocado cream.