Matje filets with yoghurt dip

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 200 g Skimmed milk yoghurt
  • 150 g Light cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 collar Spring onion
  • 100 g Carrot
  • 1 Apples
  • 1 TABLESPOON Lemon juice
  • 8 matie fillets (approx. 70 g each)
  • 7-10 Tbsp Chervil and apple

Directions

  1. 1

    Wash the potatoes and boil in water for about 25 minutes. Drain and peel. In the meantime, stir yoghurt and crème légère until smooth, season with salt and pepper. Clean and wash spring onions and cut them into diagonal slices. Peel and finely grate the carrot.

  2. 2

    Wash the apple and grate it coarsely. Mix immediately with lemon juice. Mix vegetables and apple with the yoghurt cream. Cut the maties into diagonal slices and serve with boiled potatoes and yoghurt dip. Garnish as desired with chervil and apple slices

Nutrition Facts

KCAL
610 kcal
CARBS
35 g
FATS
39 g
PROTEINS
30 g

Categories & Tags

Main Dishesvery easyFish