Matje filets with yoghurt dip

Name: Matje filets with yoghurt dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 200 g Skimmed milk yoghurt; 150 g Light cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onion; 100 g Carrot; 1 Apples; 1 TABLESPOON Lemon juice; 8 matie fillets (approx. 70 g each); 7-10 Tbsp Chervil and apple

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
200 g Skimmed milk yoghurt
150 g Light cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onion
100 g Carrot
1 Apples
1 TABLESPOON Lemon juice
8 matie fillets (approx. 70 g each)
7-10 Tbsp Chervil and apple

Directions

1
Wash the potatoes and boil in water for about 25 minutes. Drain and peel. In the meantime, stir yoghurt and crème légère until smooth, season with salt and pepper. Clean and wash spring onions and cut them into diagonal slices. Peel and finely grate the carrot.
2
Wash the apple and grate it coarsely. Mix immediately with lemon juice. Mix vegetables and apple with the yoghurt cream. Cut the maties into diagonal slices and serve with boiled potatoes and yoghurt dip. Garnish as desired with chervil and apple slices