Maties fillets with radish-apple topping and red-beet rösti.


Peel beetroot and potatoes and grate coarsely, cut the spring onions into rings. For the red-beet and potato rösti, mix the vegetables with an egg and flour and season with salt, pepper and nutmeg. Let it sit for a few minutes.

Cook a hardboiled egg for the topping. Meanwhile prepare the dill-cream sauce. Plane half the cucumber and pick the dill apart. Mix together with mayonnaise, cream, pepper, salt and sugar.

Peel the hardboiled egg and chop finely. Likewise, chop the radishes and half the apple very finely. Season with salt, pepper and mustard.

Heat oil or clarified butter in a pan. Before placing the mix into the pan in small portions, squeeze out as much liquid as possible with your hands or with a spoon. Flatten the rösti in the pan with a spoon and bake for a few minutes on both sides until golden-yellow. Allow to drain on paper towels.

Serve rösti and maties on plates with dill-cream sauce and topping on the fish. Now enjoy!

Good luck and bon appetit!

NORDSEE Frischfisch: Matjesfilet NORDSEE Frischfisch: Matjesfilet NORDSEE Frischfisch: Matjesfilet NORDSEE Frischfisch: Matjesfilet

Ingredients for 2 persons

  • 2-4 fillets
  • 1 beetroot (about 200g)
  • 2-3 hard-boiled potatoes
  • 2 spring onions
  • 2 eggs
  • 1 tbsp. flour
  • cucumber
  • 1 bunch dill
  • 100 g of 80% mayonnaise
  • 50 g cream
  • 4 radishes
  • 1 apple
  • 1 tsp. mustard
  • Oil, salt, pepper, nutmeg, sugar