John Myers
Contents
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Ingredients
- 500 g Potatoes (triplets)
- 1 tsp Salt
- 250 g 4 matjes fillets MSC
- 0,5 Apple Kanzi or Boskoop
- 3 splash Organic lime juice
- 1 Medium red onion
- 6 Mini - gherkins
- 20 g Capers "Nonpareilles"
- 125 ml Organic chicken broth
- 1 tbsp Balsamic raspberry vinegar
- 1 tsp Medium hot mustard with garlic and parsley
- 1 tsp Sea salt from the mill
- 1 tsp Black pepper from the mill
- 2 tbsp Garlic oil
- 2 tbsp Sugar
- 2 Leaf parsley stems smooth
Instructions
preparation
- Soak the matjes fillet twice for 30 minutes, pat dry and cut into bite-sized pieces. Cover the triplets with salted water and bring to the boil over a low heat with the lid on for approx. 20 minutes until firm to the bite. Peel and chop the onion. Peel and quarter the apple, remove the core, dice and drizzle with lime juice. Cut the gherkins into thin slices. Drain the capers. Prepare chicken broth according to product instructions. Rinse the parsley and pat dry. For the vinegar sauce Mix the vinegar and mustard thoroughly in a bowl. Stir in salt, pepper and sugar. Then stir in the oil thoroughly, spoon by spoon. Top off with the spices.
preparation
- Add matjeshappen, onion cubes, apple pieces, gherkin slices and capers to the potato slices and mix carefully and thoroughly. Fold the hot chicken stock into the salad spoon by spoon until the desired consistency is almost achieved. Spread the vinegar sauce evenly over the salad. Cover and leave to stand in the refrigerator for 90 minutes. Mix again before serving, garnish with the parsley and serve with a baguette.
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 10gProtein: 6gFat: 8g
