John Myers
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Matjes Fillet with Housewife Sauce, Jacket Potato Triplets and Beetroot Salad
The perfect matjes fillet with housewife sauce, jacket potato triplets and beetroot salad recipe with a picture and simple step-by-step instructions.
Matjes fillet with housewife sauce:
- 180 g 4 Matjesfilets
- 2 Tbsp / included in the matjes fillet pack Housewife sauce
- 50 g 1 Zwiebel
Jacket potato triplets:
- 300 g (small, waxy potatoes / 8 pieces) 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
Serve:
- 2 Stalk Parsley for garnish
- 2 * ½ Strauchtomate
- 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.
Serve:
- 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.
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