John Myers
Contents
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Ingredients
Matjes fillet:
- 250 g Matjes fillet:
- 50 g 1 small onion
Fried potatoes:
- 400 g Triplets / jacket potatoes / peeled
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 75 g 1 red onion
- 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 pieces of Chinese cabbage leaf
- 2 tbsp Mayonnaise
- 2 leaves of Maggi herb
Instructions
Matjes fillet:
- Peel the onion, cut it into slices and then assemble it into rings.
Fried potatoes:
- 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:
- 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:
- 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.
