The Foreign Residents in the TRNC – TFR
by Horst Gutowski
The North Sea is the home area of the Herring. So the fish was especially prepared to keep these preserved many centuries ago. This Matjesherring is especially tasty and can be processed in different variations. The soused herring (maatjesharing or just maatjes in Dutch, or matjes in German and Swedish) is an especially mild salt herring, which is made from young immature herrings.
The herrings are ripened for a couple of days in oakbarrels in a salty solution or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft.
So this fish is very healthy.
Meanwhile there are special herring festivals along the coast of the Netherlands and Germany up to Denmark each year during the months of May and June.
Herring fillets can be prepared in different variations.
Today the Schleswig-Holstein herring pot is to be presented:
- fillet herring , about 150-160 g per person
- yogurt (5-6 tablespoons)
- cream (100-150 ml)
- 3 green apples
- lemon (spatter)
- mustard (1 teaspoon)
- 1 cucumber
- 2 medium onions
- 5 small pickles (gherkins) and little bit brine out of the jar
- pepper, salt, pinch of sugar
- bunch of chives or spring onions
- 1 tomato
Mix the yogurt with cream, mustard, pepper, salt, sugar, lemon, brine from the gherkins jar, the brine of the herring-packaging and season it.
Cut onions, apples and cucumber into small pieces and add it.
Cut herring fillets small (about 4cm) and add this as well.
Cut the tomato and the chives or spring onions and garnish the salad with it.
After a rest period of at least 5 hours in the fridge the dish can be served with boiled potatoes.
Now, in Platt German language we would say :
Laat di dat smecken!! (Enjoy your meal)
Categories: Chef's Choice