Large matie maker
easy
45 mins
45 mins
Ingredients
- 1 Carrot (approx. 40 g)
- 100 g Whipped cream
- 30 g grated horseradish
- 7-10 Tbsp Salt
- 1 (approx. 100 g) small apple
- 120 g Mayonnaise (50 %)
- 1/2 (75 g) Mug of whole milk yoghurt
- 1-1 1/2 TSP. Curry
- 1 Shallot
- 6 Tl Mustard
- 4-5 Tbsp Wild cranberries
- 1/2 bunch Dill
- 1 small onion
- 5 TABLESPOONS Vinegar
- 7-10 Tbsp white pepper
- 5 TABLESPOONS Oil
- 1 collar (approx. 250 g) Watercress
- 4 (approx. 600 g) double matje filets
Directions
- 1
For the horseradish-carrot cream, peel and finely grate the carrot. Whip the cream until stiff. Fold in carrot and grated horseradish and season with salt. For the apple-curry-mayonnaise wash the apple, peel it, quarter it and remove the core.
- 2
Cut the apple into fine cubes. Mix mayonnaise with yoghurt. Add curry and stir in, fold in apple cubes. Season sauce with salt. For the cranberry-mustard sauce peel shallot, dice finely and mix with mustard and cranberries.
- 3
For the dill marinade, wash dill, drain and chop finely. Peel and finely chop the onion. Mix vinegar with salt, white pepper, dill and onion. Whip the oil into it. Clean and wash the watercress, drain well and put it on a plate.
- 4
Arrange the matie filets on top. Add the sauces. Serve with fresh potatoes in their skins.
More Delicious Recipes
