Place four dessert bowls, each with four rolled-up matie fillets from the marinade, on a large platter. Each matie dish is served with a different sauce and nicely decorated. Serve with buttered brown bread.
Sea radish sauce: Mix all ingredients. Decorate with a candied cherry.
Herb remoulade: Mix all ingredients. Garnish with hard-boiled egg and dill tips.
Devil’s sauce: Stir all ingredients together. Garnish with capers and onion rings.
Herb sauce: Mix all ingredients. Sprinkle with chopped herbs. Serve with brown bread and butter.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!