Salad of maatjes and spring vegetables
To take full advantage of the maatje season, here is a version with homemade chips and a salad. But what could be better than adding green asparagus to the plate? A light dish that smells like Belgium.
- 6 firm potatoes
- 500 grams green asparagus
- 1 jar of artichoke hearts in olive oil
- 1 jar of capers
- 1 Lawyer
- 1 Romaine salad
- 500 grams Maatjes
Preparation 10 minutes
Cooking 20 mins
Rinse the potatoes and cut them into chips with hoursndolin or a food processor. Rinse them in cold water and dry them as much as possible before frying them in cold oil that you will bring to 140°C. cook them several times, about ten minutes. Drain on absorbent paper and salt immediately.
Cut off the stems of the asparagus and peel the last 10 centimeters from the bottom. Heat a frying pan with a drizzle of olive oil over high heat. Sear the asparagus for 2/3 minutes on each side. Season with salt and pepper and remove from the pan.
Mayonnaise: remove 5 artichokes. In a tall container, put an egg with 1 tbsp. caper vinegar, 1 tbsp. mustard, salt and pepper. Immerse the head of the blender in the container before adding the artichoke oil and neutral oil. Mix from bottom to top to obtain a nice mayonnaise.
Tartar: finely chop a shallot and add to the mayonnaise. Add 2 tbsp. capers or capers (without the stem), roughly chopped. Add a nice handful of chopped chives. Adjust the seasoning if necessary.
Peel and cut the avocado into quarters. Cut the maatjes in 4, after removing the tail. Rinse the salad and collect the leaves. Cut the artichoke hearts in half.
Arrange the plates with the lettuce leaves, artichoke, asparagus, maatjes and a little tartar sauce. Serve the chips on the side.
For this Maatjes Salad and Spring Vegetables recipe, you can count on 10 minutes of preparation. For more on the foods in this fish recipe, head over to our food guide here.