John Myers
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Matjes Fillet with Sylter-style Sauce, French Beans and Jacket Potatoes
The perfect matjes fillet with sylter-style sauce, french beans and jacket potatoes recipe with a picture and simple step-by-step instructions.
(A typical north German meal with approx. 600 Kcal per person!)
- 140 g with Sauce Sylter Art 75g 1 Packung Nordsee Matjesfilets nach nordischer Art
- 2 leaves Ice cream salad
- 50 g 1 Zwiebel
French beans:
- 150 g French beans
- 1 tsp Salt
- 1 Sting Butter
- 2 big pinches Coarse sea salt from the mill
Jacket potatoes:
- 500 g Waxy potatoes (10 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 * ½ Strauchtomate zum Garnieren
Matjes fillet with sauce Sylter style:
- Peel the onion, cut into slices and assemble into onion rings. Divide the herring fillets for 2 people, cover with the onion rings and spread over 2 plates with the Sylt sauce on an iceberg lettuce leaf.
- Clean and wash the French beans, boil in salted water (1 teaspoon of salt) for about 10 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 stitch) and coarse sea salt from the mill (2 big pinches) and toss the beans in it.
Jacket potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Serve the matjes fillet with Sylter-style sauce, French beans and jacket potatoes, each garnished with half a vine tomato.
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