Matjes Fillet with Curry Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 Matjes fillet (s) or amount according to appetite
- 800 g potato (s), small (triplets)
- 150 g peas, frozen or fresh
- 1 small Can (s) mandarin (34 ml)
- 2 onions)
- 400 g sour cream
- 2 teaspoons curry powder
- Salt and pepper, freshly ground
- 3 stalks dill
- 60 g butter
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skins in salted water for 15-20 minutes.
- In the meantime, cook the peas in boiling salted water for 2 minutes, drain, rinse and drain. Drain the tangerines from the tin, collecting the juice.
- Wash the herring fillets and pat dry. If they are too salty, soak them in water or milk until ready to eat. Cut the onions into thin rings. Roughly chop the dill.
- In a bowl, stir the sour cream with a little tangerine juice until smooth, season with curry, salt and pepper. Fold in the mandarins, peas and onions.
- Drain the potatoes, toss briefly in the saucepan with the butter and dill. Serve the herring fillets with the potatoes and the dip, pour the remaining butter from the pot over the potatoes.
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