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Matjestatar on Potato Rosti with Mango Chutney

5 from 6 votes
Total Time 2 hrs 5 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 166 kcal

Ingredients
 

For the herring tartar:

  • 5 Pc. Herring fillets
  • 2 Pc. Onions small
  • 1 Pc. Apple
  • 1 tbsp Capers
  • 2 tbsp Lemon juice
  • 5 tbsp Oil
  • Salt and pepper
  • 1 pinch Sugar
  • 0,5 bunch Dill

For the potato rösti:

  • 1 kg Floury potatoes
  • 1 Pc. Egg
  • 3 tbsp Flour

For the mango chutney:

  • 1 Pc. Mango
  • 1 Pc. Onion
  • 0,5 Pc. Apple
  • 1 Pc. Clove of garlic
  • 50 g Brown sugar
  • 50 ml Balsamic vinegar
  • 3 tbsp Sherry
  • 1 Pc. Ginger
  • Salt and pepper
  • 1 tsp Cinnamon
  • 3 Pc. Cloves
  • 2 Pc. Bay leaves
  • 2 tsp Paprika powder
  • 2 tsp Curry powder
  • 1 pinch Chili powder
  • 1 pinch Anise
  • 1 pinch Cardamom
  • 4 tbsp Water

Instructions
 

Herring tartare:

  • Wash the matjes, pat dry and cut into small cubes. Peel the onions and finely chop one. Wash and quarter the apple and cut out the core. Cut the apple into small pieces. Then mix the herring, diced onion, apple and capers.
  • Mix lemon juice and 2 tablespoons of oil and season with salt, pepper and sugar. Wash the dill, pat dry and finely chop except for something to garnish. Add the sauce and dill to the tartare. Mix everything and let it steep for about 30 minutes.

Hash browns:

  • Peel and wash the potatoes and then grate them roughly. Lightly sauté the onions in a little oil so that they take on a little color. Add roasted onions, egg and flour to the potatoes and stir. Season with salt and pepper.
  • Heat the remaining oil in a pan. Pour approx. 1 tablespoon of potato mixture into the pan and flatten it a little. Fry for 3-4 minutes on each side over medium heat until golden brown. When the edges turn brown, it is the right time to turn.

Mango chutney:

  • Peel the mango and cut off the core of the slices. Now cut the mango into small cubes. Finely dice the onion. Peel the apple and dice it too. Peel the garlic and press it through the press. Do the same with the ginger. Measure out all the spices and put them together in a bowl.
  • Sauté the onions in a little olive oil, let them take on a little color. Add the garlic and sugar. Toast briefly. Add spices and ginger, let roast for a short time so that the spices develop. Then immediately deglaze with balsamic vinegar, sherry and 4-6 tablespoons of water. Now add the mango cubes and apple. Reduce for 35-40 minutes, stirring regularly.
  • Finally, add more vinegar or salt etc. to your own taste. The chutney tastes warm and cold. I prepared it the day before and added it cold on the cooking day.

Serving:

  • Place the herring tartare on the potato rösti. Possibly use a ring to help. Decorate with dill. Put a spoonful of chutney on the plate.

Nutrition

Serving: 100gCalories: 166kcalCarbohydrates: 18.6gProtein: 2.2gFat: 8.5g
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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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