John Myers
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Ingredients
Jacket potato triplets: (For 2 people!)
- 100 g 2 pickles
- 140 g 2 Onions
- 200 g 1 apple
- 200 g 1 cup of cream
- 150 g 1 cup of Greek yogurt
- 1 tbsp Lemon juice
- 1 tsp Salt
- 1 tsp Sugar
- 400 g Potatoes (triplets) / 12 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 * ½ small vine tomatoes for garnish
Instructions
Matjestopf:
- Halve the matjes fillets lengthways and cut into small pieces. Dice the pickles. Peel and dice the onions. Peel and quarter the apple, remove the core and dice. Put all ingredients (matjes fillet pieces, diced cucumber, diced onion, diced apple, 200 g cream, 150 g Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon salt and 1 teaspoon sugar) in a bowl and mix / mix well. Chill or let steep until serving.
Jacket potato triplets: (For 2 people!)
- Wash the triplets (small, waxy potatoes), grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Serve the matjestopf with jacket potato triplets, garnished with half a vine tomato.
