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Matjes Fillets with Onion Rings, Hearty Fried Potatoes and Beetroot

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Matjes Fillets with Onion Rings, Hearty Fried Potatoes and Beetroot

The perfect matjes fillets with onion rings, hearty fried potatoes and beetroot recipe with a picture and simple step-by-step instructions.

Herring fillets:

  • 250 g 1 Packung Matjesfilets Nordischer Art
  • 25 g Onion rings

Hearty fried potatoes:

  • 600 g Triplets
  • 2 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Lard
  • 2 tbsp Sunflower oil
  • 1 tsp Whole caraway seeds
  • 75 g Onion cubes
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

Beetroot:

  • 200 g / 1 glass Beetroot balls
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

Serve:

  • 2 * ½ Strauchtomate zum Garnieren

Herring fillets:

  1. Peel the onion, cut into slices and remove about 10 rings. Halve the matjes fillets, divide between 2 plates for serving and top with onion rings.

Hearty fried potatoes:

  1. The day before: wash the triplets, ground in salted water (2 teaspoons of salt) with turmeric (1 teaspoon), boil for about 20 minutes, drain, peel off and refrigerate until the next day. Dice the rest of the onion. Cut the triplets into slices and fry them in a pan with hot sunflower oil (2 tbsp) and crackling lard (1 tbsp), turning them carefully until golden-brown. After about 2/3 of the frying time add the onion cubes and season with whole caraway seeds (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).

Beetroot:

  1. Drain the beetroot through a kitchen sieve, cut in half, distribute on 2 plates for serving and season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each).

Serve:

  1. Serve the matjes fillets with onion rings, hearty fried potatoes and beetroot, each garnished with half a vine tomato.
Dinner
European
matjes fillets with onion rings, hearty fried potatoes and beetroot

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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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