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Matjes in mandarin curry sauce

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Ingredients for 4 servings:

  • 150 g peas, frozen
  • 1 can/n tangerine(s), (314 ml)
  • 12 fish fillets (matjes fillets, small)
  • 2 m.-sized onion(s)
  • 400 g sour cream
  • 1 ½ tsp curry
  • Salt
  • Pepper, white

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the peas in boiling salted water for about 2 minutes, then rinse and drain. Drain the mandarin oranges, reserving the juice. Rinse the herring fillets and drain with kitchen paper. Peel the onions and slice them thinly. In a bowl, stir the sour cream until smooth. Stir in the peas, mandarin oranges, and onions. Season to taste with curry, salt, and pepper. Serve the sauce with the herring fillets. Serve with dill-coated potatoes or boiled potatoes.

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Written by John Myers

Professional Chef with 29 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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