Contents
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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.