(*) Matjes Cut the vegetables into bite-sized pieces, roast in olive oil all around in a wok. Extinguish with vegetable soup, cook it and season with pepper and salt. Before serving, toss in the plucked parsley.
Stir together the ingredients for the dressing.
Arrange the fillets next to the vegetables with the dressing. Serve with new potatoes.
Our tip: Always use fresh chives if possible!
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