Roast wedges with matje tartare

Name: Roast wedges with matje tartare
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g sweet and sour pickled pumpkin (a. d. glass); 2 tablespoons (10 g each) Capers; 2 (50 g each) Matt fillet; 1 collar Dill; 1 (200 g) sour apple; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 frozen rösti corners; 2 TABLESPOONS Oil; 7-10 Tbsp Apple slices and dill to garnish

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g sweet and sour pickled pumpkin (a. d. glass)
2 tablespoons (10 g each) Capers
2 (50 g each) Matt fillet
1 collar Dill
1 (200 g) sour apple
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 frozen rösti corners
2 TABLESPOONS Oil
7-10 Tbsp Apple slices and dill to garnish

Directions

1
Drain the pumpkin and capers. Cut pumpkin and matie into very small cubes. Wash and chop the dill. Apple wash, quarter, remove core. Cut the flesh into small cubes. Sprinkle with lemon juice.
2
Mix the prepared ingredients. Season with salt and pepper. Leave to stand for a while. Meanwhile, fry the toast in hot oil for 4 minutes on each side. Serve garnished with apple slices and dill