| Prep: 15 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 23g | 13g | 30g |
| sugars | fibre | protein | salt |
| 5g | 6g | 20g | 1.5g |
Why I Love German Matjesfilets with Schwarzbrot and Butter
As a passionate connoisseur of culinary delights, I have a soft spot for unique recipes that leave a lasting impression on the palate. The traditional German recipe of Matjesfilets with Schwarzbrot and Butter is certainly one that fits that bill. Before I dive into this gastronomical journey, let’s take a moment to feast our eyes on the final product.
The Tale Behind the Dish
There’s a wonderful sense of nostalgia that comes with tradition. Maybe it’s a cozy family dinner or the whispers of old tales passed down through generations. When it comes to dishes like Matjesfilets with Schwarzbrot and Butter, each bite feels like a peek into the rich German culinary heritage. The dish relies on simple, wholesome ingredients, promising an authentic taste of German cuisine. And just like Southern America’s fondness for biscuits and gravy, Germany too has its own list of such iconic comfort foods and one of them is this wonderful combination of Matjesfilets and Schwarzbrot.
Thoughts on the Recipe
Stepping away from my Southern roots, I took a comfortable detour to explore the delicious world of German cuisine with this recipe – Matjesfilets with Schwarzbrot and Butter. And oh, what a pleasant detour it has been!
Let’s get one thing straight – there’s something magical about a warm slice of Schwarzbrot with butter melting into its pores. Top that off with herring fillets marinated in the tangy goodness of apple cider vinegar and you’ve got yourself a winner. Also, I find the traditional method of serving the dish with boiled potatoes quite intriguing.
If Jamie Oliver’s Potted Herrings recipe inspired you, this German delight will surely appeal too. With its combination of flavours, this dish is akin to Scandi classics like pickled herring or the Dutch Maatjesharing. And that’s the beauty of European cuisines – while each country has its own unique flavours, they complement each other in ways you wouldn’t imagine.
In conclusion, this recipe holds a special place in my heart for its simplicity, authenticity, and the joyful ride it takes my taste buds on. From the nutty, robust Schwarzbrot to the briny, tangy Matjes, every bite is a mouthful of Germany at its finest. The dish’s ability to arouse such a wholesome culinary experience is why I truly love the Matjesfilets with Schwarzbrot and Butter recipe.
What You’ll Need
- 12 Matjes herring fillets
- 12 slices of Schwarzbrot (German rye bread)
- 6 tablespoons of unsalted butter, softened
- 1 large white onion, finely chopped
- 3 Large pickles, sliced
- 6 tablespoons of apple cider vinegar
- 3 tablespoons of sugar
- Freshly ground black pepper, to taste
- Chopped fresh dill, for garnish
- 6 boiled potatoes, for serving
Method
Step One
Start by placing your Matjes herring fillets in a dish and sprinkle with apple cider vinegar, sugar, and freshly ground black pepper. Ensure that the fish is well-coated, then set aside to marinate for about 1 hour.
Step Two
As the herring is marinating, finely chop your large white onion and slice your pickles to your desired thickness. It is recommended to keep the pickles fairly thin to balance with the rest of the ingredients.
Step Three
Once your herring has finished marinating, spread a generous amount of softened unsalted butter onto each slice of Schwarzbrot (German rye bread). Arrange the slices on your serving platter.
Step Four
Remove the herring from the marinade and place one fillet on top of each buttered slice of bread. Depending on size, you may need to cut the fillets in half.
Step Five
Spread the chopped onion and pickle slices equally over each herring fillet. You may want to add more freshly ground black pepper at this point.
Step Six
Finally, garnish each herring and bread assembly with the fresh dill and serve with boiled potatoes on the side. This dish is traditionally enjoyed as is, or it can be further enhanced with a smattering of mustard or a squeeze of lemon.
