Roastini with matyestatar

Name: Roastini with matyestatar
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 Bag (100 g) Potato rösti "Röstini; 2 small onions; 3 Gherkins (approx. 30 g each); 2 small apples; 100 g Matt fillet; 2-3 stem(s) Dill; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 150 g Fresh cream; 7-10 Tbsp colourful pepper; 7-10 Tbsp lemon wedges, dill flags and dill flowers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 Bag (100 g) Potato rösti "Röstini
2 small onions
3 Gherkins (approx. 30 g each)
2 small apples
100 g Matt fillet
2-3 stem(s) Dill
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil
150 g Fresh cream
7-10 Tbsp colourful pepper
7-10 Tbsp lemon wedges, dill flags and dill flowers

Directions

1
Place 1/4 litre of cold water and bag contents in a mixing bowl and mix well. Leave to swell for about 10 minutes. In the meantime peel and finely dice the onions. Cut the cucumbers into slices.
2
Wash apples thoroughly, quarter them and cut out the cores. Cut the apple quarters into slices. Cut the maties into pieces. Wash dill, dab dry and cut finely. Mix lemon juice, salt, pepper and sugar.
3
Fold in 2 tablespoons of oil. Mix apple slices, cucumber, matie and onion. Drizzle lemon vinaigrette over it. Heat the rest of the oil in a frying pan and add the toasted dough by the spoonful to the hot oil.
4
Fry 18 Rostitaler one after the other at medium heat for about 4 minutes on each side and keep warm. Arrange 3 roastini with some matie salad and some crème fraîche on each plate. Sprinkle with remaining dill and pepper.
5
Serve garnished as desired with lemon wedges, dill flags and dill flowers.