Baked potatoes with herring and vegetable yoghurt sauce

Name: Baked potatoes with herring and vegetable yoghurt sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg small new potatoes; 2 TABLESPOONS Oil; 1 TEASPOON Sweet peppers; 1 TEASPOON freeze-dried parsley; 7-10 Tbsp Pepper; 1 TABLESPOON coarse sea salt; 1 egg (size M); 2 (approx. 60 g) Spring onions; 100 g Salad cream (16 % fat); 300 g low-fat yoghurt (1,5 % fat); 7-10 Tbsp Salt; 1 coated Tsp Curry Powder; 2 (approx. 150 g) Matie's fillets; 1 TABLESPOON Lemon juice; 1 pinch Sugar; 75 g Cucumber; 8 (approx. 100 g) Radishes; 1/2 Beet Cress; 1 TABLESPOON Oil for the baking tray

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg small new potatoes
2 TABLESPOONS Oil
1 TEASPOON Sweet peppers
1 TEASPOON freeze-dried parsley
7-10 Tbsp Pepper
1 TABLESPOON coarse sea salt
1 egg (size M)
2 (approx. 60 g) Spring onions
100 g Salad cream (16 % fat)
300 g low-fat yoghurt (1,5 % fat)
7-10 Tbsp Salt
1 coated Tsp Curry Powder
2 (approx. 150 g) Matie's fillets
1 TABLESPOON Lemon juice
1 pinch Sugar
75 g Cucumber
8 (approx. 100 g) Radishes
1/2 Beet Cress
1 TABLESPOON Oil for the baking tray

Directions

1
Wash the potatoes thoroughly and let them drain. Mix oil, sweet paprika, dried parsley, some pepper and sea salt and mix with the potatoes in a bowl. Place on a lightly oiled baking tray or fat pan and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Turn once in between. Meanwhile, for the sauces, pierce the egg and boil in boiling water for about 10 minutes until hard. Rinse under cold water and let cool down.
2
Clean and wash spring onions and cut into fine rings. Mix the salad cream and yoghurt with a little salt, pepper and the spring onions, except for a little for sprinkling. Divide the cream and stir into one half of the curry. Wash the matie fillets, dab dry with kitchen paper and cut into small cubes. Stir the maties into the curry cream and season with lemon juice and a pinch of sugar. Put them in a cold place. For the second sauce, wash the cucumber and dice finely. Clean and wash the radishes and also cut them into small cubes. Peel and chop the egg. Stir the radish, cucumber and egg into the rest of the cream, except for a little bit for sprinkling. Cut off the cress, also stir in a part and season with salt and pepper. Fill sauces into small bowls.
3
For the second sauce, wash the cucumber and dice finely. Clean and wash the radishes and also cut them into small cubes. Peel and chop the egg. Stir the radish, cucumber and egg into the rest of the cream, except for a little bit for sprinkling. Cut off the cress, also stir in a part and season with salt and pepper. Fill sauces into small bowls. Sprinkle Matjes sauce with remaining spring onions, vegetable sauce with remaining vegetables, egg and cress. Serve with the baked potatoes