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Grilled trout with dill mayonnaise

ingredients

serves 4
2 tsp mixed peppercorns
4 large trout fillets, each about 175 g (6 oz)
Fry Light for spraying
salt
2 large cucumbers

for the dill 'mayonnaise':

5 tbsp very low fat natural yogurt
3 tbsp reduced calorie mayonnaise
1 garlic clove, peeled and crushed
1 tsp Dijon mustard
30 g (1 oz) capers
30 g (1 oz) gherkins
small bunch of dill, finely chopped

to garnish:

dill sprigs
lemon wedges

method

1. Preheat the grill to high. Crush the peppercorns using a pestle and mortar or a rolling pin. Wash the trout fillets and pat dry with kitchen paper.

2. Lightly spray the grill rack with Fry Light and place the trout fillets on it, skin side down. Sprinkle with the peppercorns and season with salt. Grill for 5 minutes, then turn the fillets over and grill for 2 - 3 minutes.

3. While the fish is cooking, bring a large saucepan of water to the boil. Peel, halve and deseed the cucumbers, then cut into 3 cm (1 1/4 in) dice. Add to the boiling water and blanch for 1 - 2 minutes. Drain and set aside.

4. For the mayonnaise, mix together the yogurt, mayonnaise, garlic, mustard, capers and gherkins, then stir in the chopped dill.

5. Serve the grilled trout immediately, scattered with dill sprigs and accompanied by the warm cucumber, lemon wedges and dill mayonnaise.

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