Matie's tartar for rösti

Name: Matie's tartar for rösti
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g pickled pumpkin; 7-10 Tbsp (out of glass); 2 TABLESPOONS Capers (glass); 1/2-1 collar Dill; 1 grosser sourish; 7-10 Tbsp Apples; 3 (approx. 150 g) Matie's fillets; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp white pepper; 7-10 Tbsp Salt; 1-2 TABLESPOONS Oil; 8 TK-Rösti corners; 7-10 Tbsp Apple slices; 7-10 Tbsp to garnish

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g pickled pumpkin
7-10 Tbsp (out of glass)
2 TABLESPOONS Capers (glass)
1/2-1 collar Dill
1 grosser sourish
7-10 Tbsp Apples
3 (approx. 150 g) Matie's fillets
1-2 TABLESPOONS Lemon juice
7-10 Tbsp white pepper
7-10 Tbsp Salt
1-2 TABLESPOONS Oil
8 TK-Rösti corners
7-10 Tbsp Apple slices
7-10 Tbsp to garnish

Directions

1
Drain pumpkin and capers separately. Wash the dill and chop finely, except for something to garnish. Wash apple, dab dry, quarter and cut out the core. Cut apple, pumpkin and matie into fine cubes and place in a bowl. Sprinkle with lemon juice
2
Mix matie, pumpkin, capers, apple and dill. Season to taste with pepper and possibly a little salt. Cover and let it steep for a while
3
Heat the oil in a large frying pan. Fry the frozen Rösti corners in it for about 4 minutes on each side until golden brown
4
Arrange 2 Rösti corners on 4 plates. Spread matie tartare on them. Garnish with dill flags and apple slices
5
Drink: mineral water or cold beer