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🍽️ Sgombro Matjes con salsa di cipolle e mele

486 kcal · 30 min · 4 porzioni

Ingredienti

• 8 filetti di sgombro Matjes
• 4 cipolline
• 2 mele aspre
• panna acida 200 g
• 150 g yogurt (3,5 % grassi)
• 1 cucchiaino senape
• 1 cucchiaio succo di limone
• sale
• 1 pizzico zucchero di canna
• pepe macinato
• crescione

Preparazione

1. 1. Rinse the matjes herring briefly under running water.
2. 2. Then pat the fish dry with a kitchen towel.
3. 3. Wash the spring onions thoroughly.
4. 4. Remove the tough ends at the roots.
5. 5. Slice the spring onions diagonally into thin rings.
6. 6. Wash the apples.
7. 7. Cut the apples into quarters.
8. 8. Remove the core from the apple quarters.
9. 9. Cut one single apple quarter into thin slices.
10. 10. Set these slices aside for decoration.
11. 11. Dice the remaining apple into small cubes.
12. 12. Stir the sour cream with the yogurt in a bowl.
13. 13. Add the mustard to the cream mixture.
14. 14. Add the lemon juice.
15. 15. Stir everything until smooth with no lumps remaining.
16. 16. Season the sauce with salt.
17. 17. Add a little sugar.
18. 18. Season with black pepper.
19. 19. Taste the sauce one last time to adjust seasoning.
20. 20. Fold the apple cubes into the sauce.
21. 21. Add the sliced spring onions to the sauce.
22. 22. Distribute the matjes herring onto the plates.
23. 23. Place the onion-apple sauce over the fish.
24. 24. Decorate the dish with the apple slices set aside earlier.
25. 25. Sprinkle fresh cress over the top.
26. 26. Serve the dish immediately.

Valori per porzione

• kcal: 486
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 14 g