Matjes Hausfrauenart with Boiled Potatoes
Tender matjes fillets in a creamy sauce made from sour cream and yogurt with tart apple, red onion, and gherkins, served with boiled potatoes.
- 60 min
- 632 kcal / serving
- easy
- Protein
- 23.8 g
- Fat
- 38.9 g
- Carbs
- 53.2 g
Contains: fish, milk, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 matjes fillets
- 150 g soured cream (24 % fat)
- 50 g natural yogurt
- 1 tart apple
- 1 red onion
- 2 gherkins
- 1/2 bunch dill
- 1 pinch sugar
- Salt
- Pepper
- 400 g waxy potatoes
Method
- Finely dice the apple, red onion, and gherkins. Wash the dill, shake dry, and chop it.
- In a bowl, mix the sour cream and yogurt. Fold in the diced ingredients and chopped dill. Season with salt, pepper, and sugar.
- If necessary, halve the matjes fillets and carefully place them into the sauce. Cover the bowl and let the matjes steep in the refrigerator for at least 30 minutes.
- Meanwhile, thoroughly wash the potatoes and boil them in salted water for about 20-25 minutes until tender.
- Serve the matjes Hausfrauenart with the boiled potatoes.
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