Keen to try something a little different? A tahini-coconut yoghurt sauce is drizzled over crispy & crunchy latkes and trout fillet. Sided with a charred cucumber & sweet piquanté pepper salad for freshness. Sounds totally delicious!
Tantalizing Trout & Latkes
Tantalizing Trout & Latkes
with charred cucumber & a tahini-coconut yoghurt sauce
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Coconut Yoghurt
- Cucumber
- Fish
- Fresh Dill
- Onion
- Onions
- Piquanté Peppers
- Potato
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Red Wine Vinegar
- Salad Leaves
- Self-raising Flour
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Tea Towel
READY THE LATKES
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze the liquid out from the grated potato. Discard the liquid. Place the drained potato in a bowl. Mix together with the diced onion, the flour, 1 egg, a drizzle of oil, and seasoning.
CHARRED Cucumber
Place a pan over high heat with a drizzle of oil. When hot, add the Cucumber strips and brown until charred, 2-3 minutes per side. Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
CRISPY LATKES
Return the pan to medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the latke mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each latke. Fry until crispy and cooked through, 2-3 minutes per side. Keep a close eye on them so they don’t burn! Remove from the pan and drain on paper towel.
SALAD & SAUCE
In a bowl, combine the shredded salad leaves, the drained peppers, the charred Cucumber, the vinegar, a drizzle of olive oil, and seasoning. In a separate small bowl, combine the tahini, the coconut yoghurt, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOOK AT THAT!
Plate up the charred Cucumber salad. Side with the trout fillet and the latkes. Drizzle the tahini sauce over the trout & latkes and sprinkle over the chopped dill. Stunning, Chef!
READY THE LATKES
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze the liquid out from the grated potato. Discard the liquid. Place the drained potato in a bowl. Mix together with the diced onion, the flour, 1 egg, a drizzle of oil, and seasoning.
CHARRED Cucumber
Place a pan over high heat with a drizzle of oil. When hot, add the Cucumber strips and brown until charred, 2-3 minutes per side. Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
CRISPY LATKES
Return the pan to medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the latke mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each latke. Fry until crispy and cooked through, 2-3 minutes per side. Keep a close eye on them so they don’t burn! Remove from the pan and drain on paper towel.
SALAD & SAUCE
In a bowl, combine the shredded salad leaves, the drained peppers, the charred Cucumber, the vinegar, a drizzle of olive oil, and seasoning. In a separate small bowl, combine the tahini, the coconut yoghurt, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOOK AT THAT!
Plate up the charred Cucumber salad. Side with the trout fillets and the latkes. Drizzle the tahini sauce over the trout & latkes and sprinkle over the chopped dill. Stunning, Chef!
READY THE LATKES
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze the liquid out from the grated potato. Discard the liquid. Place the drained potato in a bowl. Mix together with the diced onion, the flour, 2 eggs, a drizzle of oil, and seasoning.
CHARRED Cucumber
Place a pan over high heat with a drizzle of oil. When hot, add the Cucumber strips and brown until charred, 2-3 minutes per side. Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
CRISPY LATKES
Return the pan to medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the latke mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each latke. You may need to do this step in batches. Fry until crispy and cooked through, 2-3 minutes per side. Keep a close eye on them so they don’t burn! Remove from the pan and drain on paper towel.
SALAD & SAUCE
In a bowl, combine the shredded salad leaves, the drained peppers, the charred Cucumber, the vinegar, a drizzle of olive oil, and seasoning. In a separate small bowl, combine the tahini, the coconut yoghurt, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOOK AT THAT!
Plate up the charred Cucumber salad. Side with the trout fillets and the latkes. Drizzle the tahini sauce over the trout & latkes and sprinkle over the chopped dill. Stunning, Chef!
READY THE LATKES
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze the liquid out from the grated potato. Discard the liquid. Place the drained potato in a bowl. Mix together with the diced onion, the flour, 2 eggs, a drizzle of oil, and seasoning.
CHARRED Cucumber
Place a pan over high heat with a drizzle of oil. When hot, add the Cucumber strips and brown until charred, 2-3 minutes per side. Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
CRISPY LATKES
Return the pan to medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the latke mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each latke. You may need to do this step in batches. Fry until crispy and cooked through, 2-3 minutes per side. Keep a close eye on them so they don’t burn! Remove from the pan and drain on paper towel.
SALAD & SAUCE
In a bowl, combine the shredded salad leaves, the drained peppers, the charred Cucumber, the vinegar, a drizzle of olive oil, and seasoning. In a separate small bowl, combine the tahini, the coconut yoghurt, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOOK AT THAT!
Plate up the charred Cucumber salad. Side with the trout fillets and the latkes. Drizzle the tahini sauce over the trout & latkes and sprinkle over the chopped dill. Stunning, Chef!
Frequently Asked Questions
What is the preparation time for Tantalizing Trout & Latkes?
The preparation time for Tantalizing Trout & Latkes with charred cucumber & a tahini-coconut yoghurt sauce is between 25 and 45 minutes.
What is the total time required to make Tantalizing Trout & Latkes with charred cucumber & a tahini-coconut yoghurt sauce?
The total time required to make Tantalizing Trout & Latkes with charred cucumber & a tahini-coconut yoghurt sauce is between 35 and 60 minutes.
How many servings does Tantalizing Trout & Latkes provide?
4 servings
What are the main ingredients in Tantalizing Trout & Latkes?
Coconut Yoghurt, Cucumber, Fish, Fresh Dill, Onion, Onions, Piquanté Peppers, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Red Wine Vinegar, Salad Leaves, Self-raising Flour, Tahini
What is the nutritional information of Tantalizing Trout & Latkes?
Calories: 574, Carbs: 72 grams, Fat: grams, Protein: 36.6 grams, Sugar: 15.5 grams, Salt: 125 grams
How do I prepare Tantalizing Trout & Latkes?
SALAD & SAUCE: In a bowl, combine the shredded salad leaves, the drained peppers, the charred cucumber, the vinegar, a drizzle of olive oil, and seasoning. In a separate small bowl, combine the tahini, the coconut yoghurt, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. TASTY TROUT: Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season. LOOK AT THAT!: Plate up the charred cucumber salad. Side with the trout fillets and the latkes. Drizzle the tahini sauce over the trout & latkes and sprinkle over the chopped dill. Stunning, Chef! CHARRED CUCUMBER: Place a pan over high heat with a drizzle of oil. When hot, add the cucumber strips and brown until charred, 2-3 minutes per side. Remove from the pan and set aside. CRISPY LATKES: Return the pan to medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the latke mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each latke. Fry until crispy and cooked through, 2-3 minutes per side. Keep a close eye on them so they don’t burn! Remove from the pan and drain on paper towel. READY THE LATKES: Grate the rinsed potato and place in a clean tea towel. Close up tightly and squeeze the liquid out from the grated potato. Discard the liquid. Place the drained potato in a bowl. Mix together with the diced onion, the flour, 1 egg, a drizzle of oil, and seasoning.
What should be prepared from my kitchen to make Tantalizing Trout & Latkes?
Coconut Yoghurt, Cucumber, Fish, Fresh Dill, Onion, Onions, Piquanté Peppers, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Red Wine Vinegar, Salad Leaves, Self-raising Flour, Tahini
How many calories does Tantalizing Trout & Latkes have?
574 calories
How much fat content does Tantalizing Trout & Latkes have?
grams
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