For the Matjesfilet with Heurigen Erdäpfeln boil and peel the potatoes – sprinkle with parsley if desired (with the fine Heurigen Erdäpfeln you can actually save the butter).
For the sauce, peel the eggs, separate the yolks from the egg whites, cut the egg whites into small pieces, heat the whipping cream, stir in the yolks, add the stock cubes and mustard. Add egg white cubes, boil briefly. Add salt and pepper to taste – DONE.
Serve the pickled matie with potatoes and sauce.
A summery, very good Matjesfilet with heurigen potatoes is ready!