Matjes with spring remoulade
easy
20 mins
20 mins
Ingredients
- 200 g clotted cream
- 150 g Whole milk yoghurt
- 1 small onion
- 1 small bunch of parsley, chives and dill
- 1 pickled cucumber
- 2 Federation Radishes
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salad leaves
Directions
- 1
Water the matie fillets briefly. In the meantime mix cream and yoghurt. Peel onion, grate very finely and add. Rinse herbs and chop finely. Stir into the sauce.
- 2
Peel, halve, core and chop the cucumber. Clean and wash the radishes and put some aside with leaves to garnish. Cut the rest into pieces and mix into the tartar sauce with half of the cucumber. Season to taste with salt, pepper and a little sugar. Rinse and drain the lettuce leaves. Dab matie fillets dry with kitchen paper. Arrange the fillets and tartar sauce on the salad leaves. Place radishes and cucumber pieces next to them and sprinkle with salt and pepper. Serve with brown bread and butter.
- 3
Dab matie fillets dry with kitchen paper. Arrange the fillets and tartar sauce on the salad leaves. Place radishes and cucumber pieces next to them and sprinkle with salt and pepper. Serve with brown bread and butter. As main course double the amount of ingredients. Serve with new potatoes
- 4
Dishes: Iittalla
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