Maties in mustard sauce

Name: Maties in mustard sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750 g baby potatoes; 7-10 Tbsp Salt; 6 (80 g each) Matt fillet; 150 g Gherkins (out of glass); 1 collar Dill; 500 g Whole milk yoghurt; 2-3 TABLESPOONS grainy mustard; 2-3 TEASPOONS Honey; 7-10 Tbsp Pepper; 7-10 Tbsp Dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

750 g baby potatoes
7-10 Tbsp Salt
6 (80 g each) Matt fillet
150 g Gherkins (out of glass)
1 collar Dill
500 g Whole milk yoghurt
2-3 TABLESPOONS grainy mustard
2-3 TEASPOONS Honey
7-10 Tbsp Pepper
7-10 Tbsp Dill

Directions

1
Wash the potatoes, boil in salted water and cook over medium heat for about 12 minutes. In the meantime, wash the maties, dab dry and cut into larger pieces. Cut cucumbers into slices.
2
Wash the dill, dab dry and chop finely. Stir yoghurt, mustard, honey and dill until smooth. Season with salt and pepper. Fold the maties and cucumber slices into the yoghurt and mustard mixture. Drain potatoes, rinse and peel.
3
Arrange matie with potatoes on plates. Garnish with dill tips.