Matjes fillet with bean, carrot and radish salad and sour cream dip

Ingredients for 4 servings:

• 4 matjes double fillet(s)
• 4 m.-sized potatoes
• 3 carrots
• 400 g green beans
• 1 bunch of radishes
• 2 tbsp red wine vinegar
• 100 ml vegetable stock
• 3 tbsp olive oil
• 1 pinch(s) of sugar
• salt and pepper
• 1 cup sour cream
• 1 tsp mustard, hot
• Cayenne pepper
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• ½ bunch chives
• salt and pepper
• 3 tbsp oil, neutral
• 1 pinch of savory

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

The dip also goes very well with raw vegetables

Rinse the herring if necessary and pat dry. Peel the potatoes and cut into cubes. Heat neutral oil in a pan and fry the potato cubes until golden brown on all sides. Season with salt and savory. In the meantime, clean the carrots and cut them into diagonal, not too thick, slices. Slice the radishes as well. Cook the beans and carrots in salted water. For the dressing, mix the red wine vinegar with the stock and olive oil. Season with sugar, salt and pepper and pour over the beans and carrots. Let it all marinate. Fold in the radishes and serve lukewarm. For the dip, mix the sour cream with mustard, cayenne pepper, salt, lemon juice and sugar. Stir in the chives and scatter over the herring fillets.