Matie's tartar on apple slice
easy
20 mins
20 mins
Ingredients
- 2 matje fillets (approx. 200 g)
- 1 medium, red onion
- 3 TABLESPOONS Lemon juice
- 1 sour apple
- 1/2 bunch Dill
- 150 g Cream
- 7-10 Tbsp fraîche
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 4 small round discs of pumpernickel
- 7-10 Tbsp slice of lemon and, if desired, dill flowers and grated lemon
Directions
- 1
Rinse the matie fillets briefly under cold running water, dab dry and dice finely. Peel and chop the onions. Bring to the boil briefly in 2 tablespoons of lemon juice and fold into the matie swell.
- 2
Cover and allow to draw a little. Wash the apple, cut out the core and cut the apple into 8 slices. Sprinkle with remaining lemon juice. For the sauce, wash the dill, dab dry and chop finely, except for a few flags for garnishing.
- 3
Mix crème fraiche and chopped dill. Season to taste with salt, pepper and curry. Arrange the matie tartar with some sauce on the apple slices. Serve with 1 slice each of pumpernickel and lemon. Dust the sauce with curry and sprinkle the tartar with grated lemon.
- 4
Garnish with dill flags and, if desired, with some dill blossom.
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