Matie Strips in Crem Fraiche with Celery Potatoes’

Check the matie fillets for salt content and soak if necessary. Later cut into strips.

Rinse spinach leaves, drain and cut into small pieces.

Remove the skin from the apple and cut into small cubes.

Remove the ginger from the peel and cut into thin strips, it should yield about a tablespoon.

Mix crem fraiche with coriander, ginger, chives, capers, white wine, mustard and a little bit of pepper.

Place the matie, apple and spinach in a large enough bowl and mix in the dressed crem fraiche.

Remove peel from potatoes and celery and cut into cubes.

In a frying pan with olive oil, cook potatoes and celery for about 20 minutes.

Shortly before the end of the cooking time, stir in the shallots and sauté. Season to taste with salt and freshly ground pepper.

Serve the matie strips with the celery potatoes.

Matie strips in crem fraiche with celery potatoes

Our tip: Fresh chives are much more aromatic than dried ones!

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