(*) Matjes Cut the leek into diagonal slices the thickness of a finger. Pepper, season with salt and roast in olive oil until brown on both sides. set aside. Warm the honey in a water bath. Add peppers, juice of one lemon, coriander and black pepper. Season with salt and use to varnish the matie fillets. Arrange the fillets, surround with leek and pour the dressing over the matjes form.
Chop the chives, pluck the chervil coarsely and mix with the remaining ingredients.
Our tip: Fresh chives are much more aromatic than dried ones!
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