Matjes fillet with curry dip

Ingredients for 4 servings:

• 4 herring fillets or amount according to appetite
• 800 g potatoes, small (triplets)
• 150 g peas, frozen or fresh
• 1 class can/n mandarin(s) (314 ml)
• 2 onions
• 400 g sour cream
• 2 tsp curry powder
• Salt and pepper, freshly ground
• 3 sprigs of dill
• 60 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Matjes with mandarins and peas…unusual, but it tastes

Boil the potatoes with their skins on in salted water for 15-20 minutes. Meanwhile, boil the peas in boiling salted water for 2 minutes, drain, refresh, and drain. Drain the canned mandarins, reserving the juice. Wash the herring fillets and pat dry. If they are too salty, soak them in water or milk until ready to eat. Slice the onions into thin rings. Roughly chop the dill. In a bowl, mix the sour cream with a little mandarin orange juice until smooth, season with curry, salt, and pepper. Stir in the mandarin oranges, peas, and onions. Drain the potatoes and briefly toss them in the pan with the butter and dill. Serve the herring fillets with the potatoes and the dip, and drizzle the remaining butter from the pan over the potatoes.