White asparagus with Matjes Tatar

Name: White asparagus with Matjes Tatar
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Matt fillet; 1 collar Spring onions; 1 grungy apple; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper; 1 kg new potatoes; 1 TABLESPOON Olive oil; 1 TABLESPOON Sesame; 1 kg Asparagus; 1 collar Carrots; 7-10 Tbsp Salt; 1 pinch Sugar; 30 g Butter; 1-2 stem(s) Dill for garnishing; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Matt fillet
1 collar Spring onions
1 grungy apple
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper
1 kg new potatoes
1 TABLESPOON Olive oil
1 TABLESPOON Sesame
1 kg Asparagus
1 collar Carrots
7-10 Tbsp Salt
1 pinch Sugar
30 g Butter
1-2 stem(s) Dill for garnishing
baking paper

Directions

1
Wash the matie fillets, dab dry and cut into fine cubes. Clean and wash spring onions, dab dry and cut diagonally into rings. Apple wash, dab dry and cut into quarters.
2
Remove core and dice finely in apple. Mix the matie, spring onion and apple pieces and season with lemon juice and pepper. Wash potatoes thoroughly and cut in half. Place the potato halves on a baking tray lined with baking paper.
3
Brush the smooth surface with olive oil and sprinkle with sesame seeds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. In the meantime, wash and peel the asparagus and cut off the woody ends.
4
Peel the carrots and leave some of the greenery to stand. Wash and halve the carrots. Cook the asparagus in salted water that is sufficiently boiling for 15-18 minutes. Add a pinch of sugar. After 10 minutes of cooking time add carrots.
5
Heat the butter in a pan. Serve the asparagus, carrots, matie tartare and potatoes on plates. Pour melted butter over asparagus and carrots and garnish with dill.