Scoff | Under The Sea Potato Salad | Cooking For Kids @ScoffTV | Uploaded July 2015 | Updated October 2024, 1 hour ago.
Michael Underwood is back in the Scoff kitchen with his popular series Cooking For Kids. In this weeks episode he will be showing you how to create trout fillet and spicy potato salad, a perfect light lunch for you and the kids that they are sure to enjoy!
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INGREDIENTS:
2 Thick Trout Fillets
300 g Charlotte Potatoes
2 tbsp Wholegrain Mustard
4 tbsp Greek Yoghurt
4 tbsp Mayonnaise
4 Spring Onions
75 g Cucumber
1 Lemon
Salt and Pepper
1 tbsp Coconut Oil
STEP 1: BOIL POTATOES
Boil the potatoes in salted water until they're tender. Rinse them under cold water to stop them cooking longer.
STEP 2: MAKE POTATO SALAD
Mix together the mustard, yoghurt and mayo. Add a splash of lemon juice along with the cooked potatoes, spring onions and cucumber.
STEP 3: COOK FISH
Sprinkle a small amount of salt on both sides of the trout and place skin down on a lined baking tray with a tbsp of coconut oil. Place in the oven at 180 degrees for no longer than ten minutes or until the fish is cooked through.
STEP 4: SERVE
Serve the trout on a bed of the spicy potato salad.
Michael Underwood is back in the Scoff kitchen with his popular series Cooking For Kids. In this weeks episode he will be showing you how to create trout fillet and spicy potato salad, a perfect light lunch for you and the kids that they are sure to enjoy!
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here: videojug.com/film/under-the-sea-potato-salad
INGREDIENTS:
2 Thick Trout Fillets
300 g Charlotte Potatoes
2 tbsp Wholegrain Mustard
4 tbsp Greek Yoghurt
4 tbsp Mayonnaise
4 Spring Onions
75 g Cucumber
1 Lemon
Salt and Pepper
1 tbsp Coconut Oil
STEP 1: BOIL POTATOES
Boil the potatoes in salted water until they're tender. Rinse them under cold water to stop them cooking longer.
STEP 2: MAKE POTATO SALAD
Mix together the mustard, yoghurt and mayo. Add a splash of lemon juice along with the cooked potatoes, spring onions and cucumber.
STEP 3: COOK FISH
Sprinkle a small amount of salt on both sides of the trout and place skin down on a lined baking tray with a tbsp of coconut oil. Place in the oven at 180 degrees for no longer than ten minutes or until the fish is cooked through.
STEP 4: SERVE
Serve the trout on a bed of the spicy potato salad.
