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Pepper and Cream Herring Fillets with Jacket Potatoes

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 1 pack Emder PEPPER CREAM MATJES FILLETS / 500 g fish weight 250 g
  • 600 g Waxy potatoes (6 pieces)
  • 1 tsp Salt
  • 2 Iceberg lettuce leaves
  • 2 Cherry tomatoes

Instructions
 

  • Wash the potatoes, cook in salted water for about 20 minutes, drain, let cool down a little and peel off. Arrange the pepper and cream matjes fillets on iceberg lettuce with jacket potatoes and serve garnished with a cherry tomato.
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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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