Matje filet with colourful curry dip and new potatoes
easy
30 mins
30 mins
Ingredients
- 750 g new small potatoes
- 7-10 Tbsp Salt
- 1 (150 g) Mini-Pack of frozen peas
- 10-12 individual, small matje fillets (approx. 50 g each)
- 1 can(s) (314 ml) Mandarin Oranges
- 2 Onions
- 500 g Whole milk yoghurt
- 7-10 Tbsp Curry
- 7-10 Tbsp Pepper
- some stem(s) Dill possibly with cones
- 2 TABLESPOONS Butter
- 7-10 Tbsp some lettuce leaves
Directions
- 1
Brush and wash the potatoes thoroughly. Cook in boiling salted water for about 15 minutes. Blanch peas in boiling salted water for about 2 minutes, rinse with cold water and drain. Wash the matie fillets, remove any remaining bones. Drain the mandarins and collect the juice. Peel onions and cut into thin rings. Mix yoghurt, 2 tablespoons tangerine juice, 2 teaspoons curry, some salt and pepper.
- 2
Mix the sauce with 2/3 of the mandarins, peas and onion rings and season to taste. Wash the dill, chop coarsely except for the umbels and a few stems. Melt butter. Swivel dill and drained potatoes in it. Arrange matie, potatoes, salad leaves and some sauce on plates. Sprinkle with the remaining dill, mandarins, peas and onion rings. The rest of the extra sauce is enough
- 3
Preparation time approx. 30 minutes
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