eCook Meal
Tantalizing Trout & Latkes
with charred cucumber & a tahini-coconut yoghurt sauce
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R265.67
for 4 servings · R66.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Piquanté Peppers needs 60 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 15% of packR8.85
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Self-raising Flour needs 125 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Rainbow Trout Fillets needs 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Tahini needs 30 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
Shopping
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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, Dill, Fish, Onion, Piquanté Peppers, Potato, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Tantalizing Trout & Latkes?
Coconut Yoghurt, Cucumber, Dill, Fish, Onion, Piquanté Peppers, Potato, 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