Fillet of Matie with Jerusalem Artichoke and Beet Ragout

Rating: 3.10 / 5.00 (10 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the Matjesfilet with Jerusalem artichoke and beet ragout, finely dice beet and onion.

Prepare a dressing from egg yolk, mustard, oil and soup. Cut Jerusalem artichoke into fine strips (straw) and fry in a little oil until golden brown.

Mix the dressing with vegetable cubes, chopped egg, sunflower seeds and herbs. Season with salt, pepper and sugar.

Wash and cut the lettuce and arrange on plates with the boned matie fillets. Pour the dressing over it and sprinkle the Jerusalem artichoke straw on top.

Serve the matjes fillet with Jerusalem artichoke and beet ragout.

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