Matjes in yoghurt sauce

Name: Matjes in yoghurt sauce
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 small stick of leek (leek); 1 TEASPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs square wholemeal bread (approx. 40 g each); 400 g Whole milk yoghurt; 7-10 Tbsp Sugar; 4 herring fillets (approx. 75 g each); 7-10 Tbsp pink berries

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

1 small stick of leek (leek)
1 TEASPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs square wholemeal bread (approx. 40 g each)
400 g Whole milk yoghurt
7-10 Tbsp Sugar
4 herring fillets (approx. 75 g each)
7-10 Tbsp pink berries

Directions

1
Clean and wash the leek and cut into fine rings. Heat oil and 2 tablespoons of water in a pan. Sprinkle leek, except for a few very fine rings, in it while turning for 2-3 minutes
2
Season with salt and pepper, take out, drain if necessary and let cool down. Toast bread brown. Season yoghurt with salt, pepper and sugar. Stir in leek. Cut bread into triangles. Halve the maties.
3
Arrange yoghurt sauce and 2 half matie fillets on plates, sprinkle with pink berries. Add toasted bread.