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Matjes Fillet with Fried Potatoes and Beetroot Salad

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Matjes Fillet with Fried Potatoes and Beetroot Salad

The perfect matjes fillet with fried potatoes and beetroot salad recipe with a picture and simple step-by-step instructions.

Matjes fillet:

  • 250 g Matjes fillet:
  • 50 g 1 kleine Zwiebel

Fried potatoes:

  • 400 g Triplets / jacket potatoes / peeled
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 75 g 1 rote Zwiebel
  • 3 tbsp Sunflower oil
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tsp Whole caraway seeds

Beetroot salad:

  • 200 g Cooked beetroot
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Solid sour cream
  • 1 big pinch Pinch of sugar

Serve:

  • 2 Blattstücke vom Chinakohl
  • 2 tbsp Mayonnaise
  • 2 Blättchen Maggikraut

Matjes fillet:

  1. Peel the onion, cut it into slices and then assemble it into rings.

Fried potatoes:

  1. For the fried potatoes, I cooked the triplets the day before. Wash triplets and cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Put in the fridge overnight. Cut the cooked triplets into slices. Peel and quarter the red onion and cut into strips. Heat sunflower oil (3 tbsp) in a pan, add the potato slices and fry well. Carefully turn the spatula every now and then. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and whole caraway seeds (1 teaspoon). Add the onion strips and fry with them. Everything now spawns on a low flame for a few minutes and roast, turning carefully every now and then.

Beetroot salad:

  1. Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (1 big pinch). Add firm sour cream (1 tbsp) and mix everything carefully.

Serve:

  1. Divide the matjes fillets on 2 plates and cover with onion rings. Add the fried potatoes, beetroot salad and add with mayonnaise (1 tbsp on a lettuce leaf) and garnish with a Maggikraut leaves, serve.
Dinner
European
matjes fillet with fried potatoes and beetroot salad

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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