Matyestatar with potato rösti

Name: Matyestatar with potato rösti
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 matie fillets (à approx. 60 g); 100 g Spring onions; 2 (approx. 60 g) Gherkins; 1/2 bunch Dill; 1 (approx. 220 g, e.g. Elstar) big apple; 3 TABLESPOONS Lemon juice; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 750 g large potatoes (e.g. Bio Linda); 1 medium onion; 1 egg (size M); 15 g Flour; 30 g clarified butter; 7-10 Tbsp Dill flag, apple wedge, lemon wheel and julienne

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 matie fillets (à approx. 60 g)
100 g Spring onions
2 (approx. 60 g) Gherkins
1/2 bunch Dill
1 (approx. 220 g, e.g. Elstar) big apple
3 TABLESPOONS Lemon juice
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
750 g large potatoes (e.g. Bio Linda)
1 medium onion
1 egg (size M)
15 g Flour
30 g clarified butter
7-10 Tbsp Dill flag, apple wedge, lemon wheel and julienne

Directions

1
Wash the maties, dab dry and cut into fine cubes. Clean and wash spring onions and cut into fine rings. Finely dice gherkins. Wash dill, dab dry and cut into fine cubes.
2
Wash the apple, quarter it, cut out the core and finely dice the flesh. Mix apple, cucumber, spring onions, dill, matie, lemon juice and oil in a bowl. Season to taste with salt, pepper and sugar.
3
Leave to stand for about 30 minutes. In the meantime, peel the potatoes, wash them thoroughly and grate them coarsely. Peel and finely grate the onion. Mix potatoes, onion, egg and flour. Heat the clarified butter in portions in a large pan.
4
With a tablespoon, place 5-6 heaps in the hot fat, press down slightly, fry over medium heat on each side until golden brown, turning. Keep warm. Process the rest of the potato dough in the same way. Makes about 16 small Rösti.
5
Arrange 4 hash browns with matjestatar on 4 plates. Serve garnished with dill pinnacle, apple wedge, lemon wheel and julienne.