Matjes with sour cream sauce

Name: Matjes with sour cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g floury potatoes; 75 g Bacon cubes; 2 TABLESPOONS Oil; 8 ready-to-cook matje fillets (à approx. 60 g); 3 Onions; 2 small apples; 4 Gherkins (glass); 4-5 Tbsp Cucumber stock (glass); 250 g Schmand; 300 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Salt

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

For the fried potato garnish, the potatoes are not pre-cooked, but sliced raw and fried. This not only saves time, but also makes them particularly crispy.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g floury potatoes
75 g Bacon cubes
2 TABLESPOONS Oil
8 ready-to-cook matje fillets (à approx. 60 g)
3 Onions
2 small apples
4 Gherkins (glass)
4-5 Tbsp Cucumber stock (glass)
250 g Schmand
300 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Salt

Directions

1
Peel, wash and slice the potatoes. Fry the bacon cubes in a large pan without additional fat until crispy. Remove and put aside. Heat the oil in the frying fat. Cover and fry the potato slices for about 10 minutes, turning them over. Then open and fry for 5-8 minutes until crispy.
2
Rinse fish, pat dry and cut into pieces. Peel onions and cut into fine rings. Wash apples, quarter and core them. Cut apples and cucumbers into cubes. Stir sour cream, yoghurt and cucumber stock until smooth and mix with the prepared ingredients.
3
Season to taste with pepper, 1 pinch of sugar and possibly salt. Add bacon to the potatoes again. Season with salt and pepper. Serve with matie.