Matjes Fillets with Fried Potatoes and Tartar Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 herring fillet (s), fresh from the market
For the tartar sauce:
- 200 g sour cream
- 50 ml buttermilk
- 0.5 clove ½ garlic, finely diced and crushed
- 1 bunch dill, finely chopped
- 1 teaspoon, leveled pepper, white, finely ground
- 0.5 teaspoon ½ sugar
- salt
For the potatoes:
- 250 g potato (s), diced, cooked
- 2 shallot (s), finely diced
- 1 tablespoon, leveled paprika powder, noble sweet
- 0.5 teaspoon ½ pepper, white, finely ground
- salt
- some clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Take the matjes fillet out of the refrigerator so that the fillets are not too cold to eat.
- For the tartar sauce, wash the bunch of dill, wedge dry, pluck from the stems and finely chop. Mix with the other ingredients in a blender jar, season with salt and set aside, covered.
- In a hot, greased saucepan, fry the prepared potato and onion cubes with the addition of the paprika powder, swirling several times, until they are browned and also slightly crispy. Then stir in the finely ground pepper and season with salt.
- A delicious cold beer is usually served with this.
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