Matjestimbale with Yogurt Mustard Sauce

Boil the stock to half the original mass. Rub the maties dry, cut very finely into cubes. Remove the skin from the apples, cut out the core, cut into fine cubes. Immediately add the juice of one lemon and peel, as well as the horseradish. Cut onion into small pieces and rinse hot and cooled. Dill tips pluck and chop Matjeswuerfel, onion, dill and yogurt with the apple mix. Soak gelatine in water, let it melt in a little bit of warm stock and add to the Matjes-apple mixture. Season the matjes-apple mixture to taste. Rinse small ramekins with cold water and pour in the sulz mass. Place in the refrigerator for at least 4 hours.

For the fried potatoes: remove the peel from the potatoes, boil them in salted water and let them cool down. Roast the cooled potatoes in vegetable oil. When they are brown, add butter and breadcrumbs. Roast them briefly so that they get a nice golden color.

For the yogurt-mustard sauce: Mix all the ingredients for the sauce.

Turn out the solidified sulz from the ramekins and arrange on plates. Garnish with dill. Serve with the sauce and fried potatoes.

White wine

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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