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Our recipes

Tatare from matie fillets

With carpaccio of beetroot
Tatare from matie fillets
You need

For 2 servings:

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp mustard
  • 1 tbsp honey
  • salt and pepper

... for the tatare

Preparation

  • Cut the cooked beetroot into thin slices and arrange in a fan shape on the plate.
  • Mix the olive oil, vinegar, mustard and honey for the dressing and season with salt and pepper. Drizzle over the beetroot.
  • Finely dice the matjes fillet, apple and onion and mix together. Add a little dill and pepper if required. Stir well.
  • Serve on top of the beetroot carpaccio and garnish with caper apples if desired.
Guten Appetit wünscht Werner Lauenroth

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