Matjes Fillet with Housewife Sauce, Jacket Potato Triplets and Beetroot Salad

5 from 7 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 88 kcal


Matjes fillet with housewife sauce:

  • 180 g 4 herring fillets
  • 2 Tbsp / included in the matjes fillet pack Housewife sauce
  • 50 g 1 Onion

Jacket potato triplets:

  • 300 g (small, waxy potatoes / 8 pieces) Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 big pinches Coarse sea salt from the mill

Beetroot salad:

  • 100 g Boiled beetroot
  • 1 tsp Olive oil
  • 1 tsp Cooking cream
  • 1 tsp Light rice vinegar
  • 1 big pinch Coarse sea salt from the mill
  • 1 big pinch Colorful pepper from the mill
  • 1 big pinch Sugar


  • 2 Stalk Parsley for garnish
  • 2 * ½ vine tomatoes
  • 2 Discs Lemon


Matjes fillet with housewife sauce:

  • Peel the onion and cut into slices / rings / assemble apart.

Jacket potato triplets:

  • Wash the triplets (small, waxy potatoes), cook in salted water (1 teaspoon salt), ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, pour off and peel off.

Beetroot salad:

  • Cut the beetroot first into slices and then into strips. The beetroot strips with olive oil (1 teaspoon), cooking cream (1 teaspoon), light rice vinegar (1 teaspoon), coarse sea salt from the mill (1 big pinch), colored pepper from the mill (1 big pinch) and sugar (1 big pinch) Pinch) and let it flow a little.


  • Place 2 herring fillets on 2 plates, spread onion rings over them and serve with beetroot salad, jacket potato triplets, garnished with parsley, lemon wedge and half a vine tomato.


Serving: 100gCalories: 88kcalFat: 10g
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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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