What are the main ingredients in Tantalizing Trout & Latkes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Tea Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Tea Towel

Tantalizing Trout & Latkes

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

with charred cucumber & a tahini-coconut yoghurt sauce

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Potato - 200g
Onion - 1
Self-raising Flour - 30ml
Cucumber - 50g
Rainbow Trout Fillet - 1
Salad Leaves - 20g
Piquanté Peppers - 15g
Red Wine Vinegar - 10ml
Tahini - 7,5ml
Coconut Yoghurt - 30ml
Fresh Dill - 3g

Download the Recipe

Serves 2

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!

Potato - 400g
Onion - 1
Self-raising Flour - 60ml
Cucumber - 100g
Rainbow Trout Fillets - 2
Salad Leaves - 40g
Piquanté Peppers - 30g
Red Wine Vinegar - 20ml
Tahini - 15ml
Coconut Yoghurt - 60ml
Fresh Dill - 5g

Download the Recipe

Serves 3

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!

Potato - 600g
Onions - 2
Self-raising Flour - 90ml
Cucumber - 150g
Rainbow Trout Fillets - 3
Salad Leaves - 60g
Piquanté Peppers - 45g
Red Wine Vinegar - 30ml
Tahini - 22,5ml
Coconut Yoghurt - 90ml
Fresh Dill - 8g

Download the Recipe

Serves 4

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!