Dutch matie tatar \"Den Helder\" on baguette

Name: Dutch matie tatar \"Den Helder\" on baguette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs (size M); 1 Baguette (French baguette bread); 1 TABLESPOON Oil; 2 stalks of celery; 1 (approx. 150 g) bulb; 4 matie fillets (approx. 80 g each); 75 g Dutch herb cheese; 75 g Salad Mayonnaise; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Ginger powder; 1 TABLESPOON Lemon juice; 100 g North Sea crab meat; 16 small green salad leaves; 4 medium-sized cherry tomatoes; 7-10 Tbsp Dill; 7-10 Tbsp Kitchen paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 Baguette (French baguette bread)
1 TABLESPOON Oil
2 stalks of celery
1 (approx. 150 g) bulb
4 matie fillets (approx. 80 g each)
75 g Dutch herb cheese
75 g Salad Mayonnaise
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Ginger powder
1 TABLESPOON Lemon juice
100 g North Sea crab meat
16 small green salad leaves
4 medium-sized cherry tomatoes
7-10 Tbsp Dill
7-10 Tbsp Kitchen paper

Directions

1
Boil eggs for nine minutes. In the meantime cut the baguette diagonally into 16 three centimetre thick slices. Heat oil in a pan in portions and fry the slices on both sides until golden brown.
2
Place on kitchen roll. Drain eggs, quench and peel. Clean the celery. Peel and quarter the pear and remove the core. Dice an egg, matie, celery, cheese and pear. Stir the mayonnaise and mustard until smooth and season with salt, cayenne pepper, ginger and lemon juice.
3
Mix the dressing with matie's tartar and prawns. Cover baguette slices with the salad leaves and arrange the matie tartar on top. Wash the cherry tomatoes, dab dry and cut into quarters. Cut the rest of the egg into slices.
4
Garnish the matie tartar with cherry tomato quarters, slices of egg and dill and arrange on plates.