Check the salt content of the matje
Try a small piece before seasoning the sauce. Water very salty fillets briefly in cold water or milk and then soak thoroughly dry.
German Recipe
Matjes herring in cream sauce
Mix yoghurt, sour cream, cucumber water, mustard, dill and pepper. Finely cut apple, onion and cucumber. Place in the sauce. Place matjes in the sauce and let it be pulled short. Serve with boiled potatoes in their skins or bread.
Total time
20 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Matjes housewife type step by step
Place matjes in the sauce and let it rest for a short time. Serve with boiled potatoes in their skins or bread.
Quick Dinners
Lunch
German Recipes
Fish
Recipe
Matjes herring in cream sauce
Mix yoghurt, sour cream, cucumber water, mustard, dill and pepper. Cut apple, onion and cucumber finely.
Ingredients
4 servings
Method
-
1
Mix sauce
Mix yoghurt, sour cream, cucumber water, mustard, dill and pepper.
-
2
Cut insert
Cut apple, onion and cucumber finely.
-
3
Mix
Lift inlay under the sauce.
-
4
Insert Matjes
Place Matjes in the sauce and let it rest briefly.
-
5
Serving
Serve with boiled potatoes in their skins or bread.
Kitchen know-how
Tips for Matjes herring in cream sauce
Keep apple fresh and crisp
Cut the apple just before mixing and immediately add it to the slightly sour sauce. Thus it does not turn brown and retains its bite.
Leave the sauce in the fridge
At least 30 minutes of rest combine dill, cucumber, onion and matjes. Try again before serving, as the fish releases salt while pulling.
Variations
How to adapt this recipe
Replace sour cream with 150 milliliter kefir and use only 100 grams of yoghurt. The thinner, sour sauce fits particularly well with warm boiled potatoes in their skins.
Add an additional cucumber and half a bundle of dill. Add cucumber water only in drops so that the sauce does not become too salty or liquid.
Nutrition per serving
520kcal
22.0 gCarbohydrates
28.0 gProtein
34.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Matjes herring in cream sauce
Matjes is mildly salted and enzymatically matured from young herrings, which is why it is delicate and comparatively mild. Salt herring is firmer and usually needs to be watered longer.
Mild matjes from cooling can usually be used directly. Only water clearly salty fillets briefly; long insertion would leach taste and delicate texture.
It takes about 30 to 60 minutes for the aromas to combine. Overnight, the onion becomes stronger and the apple softer, but remains edible.
Solid-cooking boiled potatoes in their skins are classic because they contrast the creamy sauce structure. They may be warm, but should not be mixed directly into the cold sauce.
Keep cooking