John Myers
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Matjes Fillets with Jacket Potatoes and Tomato Salad
The perfect matjes fillets with jacket potatoes and tomato salad recipe with a picture and simple step-by-step instructions.
Sour cream dip:
- 2 tablespoon Sour cream
- 1 tablespoon Mayonnaise
- 1 tablespoon Pickled cucumber stock
- 1 sake Apple Breaburn
- 1 half Pickled cucumber
- 1 half small Onion in strips
Tomato salad:
- 4 medium sized Fully ripe tomatoes
- 1 half small Roughly chopped onion
- 1 teaspoon Balsamic vinegar old
- 2 tablespoon Olive oil
- 1 pinch Sugar
- 2 Pinches Black pepper from the mill
- 2 Pinches Fleur de sel
- 1 half a teaspoon Dried salad herbs
To sprinkle:
- 1 teaspoon Chive rolls
- 1 teaspoon Pink pepper (rosalin)
- For the dip, dice the apple and pickles very finely and stir together with the other ingredients until smooth, then set aside.
- For the tomato salad, cut the tomatoes in half, cut away the hard central wedge and cut the tomato halves again into three wedges. Add the specified ingredients, mix well and cover, leave to steep for at least half an hour.
- During this time, cook, drain, rinse and peel the jacket potatoes. Arrange the matjes fillets on plates, spread the dip over them, cover with the onion strips and serve with the potatoes sprinkled with chives and pink pepper (rosalin). There is also the hearty tomato salad, which is mixed again and sprinkled with chives.
- Bon appetit !!
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