John Myers
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Matjes – Bites
The perfect matjes – bites recipe with a picture and simple step-by-step instructions.
- 250 g 3 St. Matjesfilets
- 0,5 piece Red apple Breaburn
- 6 piece Gherkins pickles
- 1 piece Spring onion
- 1 piece Egg free range, L, hard-boiled-9 min.
- 2 tbsp Cream 30% fat
- 50 g Organic sour cream 10% fat
- 1 tsp Herb vinegar
- 1 tsp Sugar
- 1 tsp Black pepper from the mill
- 1 tsp Sea salt from the mill if necessary
- 1 piece Very fresh young tarragon branch
- 350 g 8 St. Drillinge
- 375 ml Organic vegetable broth
- 20 g Butter
- 2 piece Very fresh young lovage branches
preparation
- Rinse the matjes, pat dry, cut lengthways into strips and then into bite-sized pieces. Thoroughly scrub the apple, cut in half, remove the core, cut into wedges and then into cubes. Rinse the spring onions, spin dry and cut into fine rings. Cut the egg into fine cubes and the gherkins into fine slices. Rinse the herb sprigs, spin dry. Pluck the tarragon leaves and cut into small pieces. Prepare the remaining ingredients.
preparation
- Put the matjes, apple, spring onion, gherkins and egg in a bowl. Add the cream and sour cream and stir. Season to taste with vinegar, pepper, sugar and possibly salt. Fold in the cut tarragon leaves. Let something go. Cook the triplets in the vegetable stock for approx. 18 minutes until firm to the bite, drain, evaporate and let cool down a little, then peel. Heat the butter moderately in a saucepan, add the lovage twigs and triplets and fry the triplets lightly on all sides.
Serving
- Arrange matjeshappen with the braised triplets decoratively on dinner plates, drizzle some lovage butter over the triplets and enjoy.
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