Matie herring in horseradish cream sauce

Name: Matie herring in horseradish cream sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 matie fillets (approx. 40 g each); 1 Egg; 1/2 bunch Parsley; 50 g Raisins; 250 g Whipped cream; 50 g grated horseradish; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon slices

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 matie fillets (approx. 40 g each)
1 Egg
1/2 bunch Parsley
50 g Raisins
250 g Whipped cream
50 g grated horseradish
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Lemon slices

Directions

1
Wash the fish and dab dry. Boil egg in boiling water for about 9 minutes until hard. In the meantime, wash parsley, dab dry and chop finely, except for something to garnish.
2
Wash and drain the raisins. Quench the egg cold, peel it and crush it finely with a fork. Mix cream, horseradish, egg, lemon juice and parsley and season to taste with salt, pepper and sugar.
3
Fold the raisins into the horseradish cream. Arrange 2 herrings on each plate, pour some sauce over the fish, serve with the remaining parsley and, if desired, garnished with lemon slices.
4
The rest of the sauce is extra.