Matjesfilet in Sahnesauce
Matjes Herring in Cream Sauce
Learn how to make a famous fish specialty from Hamburg in Northern Germany. This recipe consists of tender matjes herring filets also called matie herring with an amazing creamy sauce.
Matjes Herring in Cream Sauce
Ingredients
- 10 matjes herring filets
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- 14 oz. bread and butter pickles
- 1 large apple
- 1 large onions
- 1 tbsp. salt
- 1 tsp. pepper
- 1 tbsp. lemon juice
- 1 tsp. sugar
- 1/2 bunch dill
Instructions
- Mix sour cream and heavy whipping cream in a bowl.
- Add salt, pepper, sugar and lemon juice and stir well.
- Peel and core apples. Cut into fine slices.
- Peel and slice onions into fine slices.
- Cut pickles into slices.
- Add apples, onions and pickles to the bowl.
- Rinse herring filets, cut into 2-inch-wide slices and add to the bowl.
- Chop dill finely and add to the bowl.
- Mix gently and allow to marinate in the fridge for a couple of hours or overnight.
Notes
Serve with boiled or fried potatoes or a crispy roll.
Hello! The 10 matjes herring filets refer to herring that is already pickled (not fresh), correct? Thanks!
Hi Katie, I usually use soused herring. Soused herring is raw herring soaked in a mild preserving liquid. But originally people made this recipe with raw herring fillets. I personally prefer the already soused/pickled herring, I would use the raw fish only if super fresh. Pickled is fine, just make sure it is not too salty already.