John Myers
Potato Risotto with Matjessalat
The perfect potato risotto with matjessalat recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 1 Onion red
- 2 tbsp Butter
- 450 ml Vegetable broth hot
- 0,25 bunch Fresh dill
- Salt and pepper
- 2 tbsp Lemon juice
- 1 tbsp Honey liquid
- Salt and pepper
- 3 tbsp Oil
- 1 Romaine lettuce
- 1 Pickled cucumber
- 1 smaller Apple
- 4 Stems Fresh dill
- 250 g Herring fillet
- Peel the potatoes, wash and cut into 1cm cubes. Peel the onion, cut one half into small cubes and cut the other half into strips.
- Heat the butter (1El) in a saucepan, fry the onion cubes in it over a low heat until translucent. Add the potato cubes and fry briefly while stirring.
- Deglaze the potatoes with a little stock. Simmer while stirring until the liquid has evaporated. Always pour in enough hot stock to just cover the potatoes. Let the potatoes cook until soft for 20-25 minutes.
- In the meantime, pluck the tips of the dill and chop finely, put 1 tablespoon of dill aside. Mix the potato risotto with the remaining butter (1El), fold in the dill, season everything with salt and pepper.
- For the matjessalat: Mix lemon juice, honey, oil, salt and pepper vigorously in a salad bowl.
- Clean romaine lettuce and pluck coarse pieces. Cut the pickles into thin slices. Core the apples and cut into thin slices. Pluck and chop the dill. Cut the matjes fillets into 2 cm wide pieces.
- Arrange the potato risotto with herringbone salad on plates, sprinkle with the remaining dill and onion strips and serve.
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