Matjes on curry yogurt with apples and potatoes

Ingredients for 2 servings:

• 400 g potatoes, waxy
• 1 rosemary sprig(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• some salt and pepper
• 2 spring onions
• 2 sprigs of parsley
• 200 g Greek yogurt, 5%
• 3 tbsp vegetable broth
• 1 tsp curry powder
• some lemon zest
• some salt and pepper
• some chili powder
• some sugar
• 250 g herring fillet(s)
• 1 apple
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Chop the rosemary, grate the garlic, and place both in a freezer bag with the olive oil, salt, and pepper. Wash the potatoes and peel if desired. I usually leave the skin on. Quarter the potatoes and add them to the freezer bag with the oil mixture. Seal the bag and marinate the potatoes thoroughly. Then place the potatoes on a baking tray lined with baking paper. Place the tray in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20-25 minutes. Peel the apple, remove the core, and cut it into eighths. Gently fry the apple in a pan with a little olive oil. Remove the apple pieces and let them cool. Gently heat the curry powder in the vegetable stock and then stir in the yogurt. Season the mixture with lemon zest, salt, pepper, ground chili, and sugar. Add the sliced ​​spring onions and chopped parsley. Cut the herring fillets diagonally into approximately 2-centimeter pieces. Arrange the apple slices in a circle on a platter. Pour the curry yogurt into the center. Arrange the herring fillets on top. Once the dish is cooked, arrange the potato wedges around the outside.