Fillet of Matie with Paprika Sauce and Gratinated Potatoes

For the bell pepper sauce, wash the peppers, remove the stalk, seeds and white skin and cut the flesh into thin strips.

Peel and finely chop the garlic and onion. Crush cumin with salt in a mortar. Stir the bell pepper strips, garlic, onion, lemon zest, sugar and bell pepper pulp into the yogurt and season with cumin, salt and a few drops of Tabasco. Allow the sauce to infuse with the lid on.

In the meantime, rinse the potatoes with cold water and boil them in their skins until soft. Drain. Cut the potatoes in half lengthwise and place in a baking dish with the cut sides facing up.

Cut feta cheese into 12 slices and place 1 slice on each potato half. Spread butter flakes on top and grill the whole thing in the preheated oven under the grill coil until crispy and golden brown.

Rinse the matie fillets in cold water and pat dry. Arrange on plates, pour the paprika sauce over them and arrange the baked potatoes next to them.

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