Matjes season starts right now

Matjes season starts right now

June 15th, 2018 | main dishes

“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:

The last time we had Apple-Matjes-Bowl for the 18th birthday of our son. For the family party we were 16 people. I can tell you, you need a decent bowl… The best thing about is: you can prepare the whole dish the day before. So beautifully infused it tastes even better.

For all “Non-Fishheads” – it’s as easy as this:

Apple-Matjes-Bowl Captains Approved

(4 portions)

200 g mayonnaise (10% fat)

3 TS sugar

stir

200 g sour apples (eg Topaz)

cut the apple unpeeled into pins or cubes

200 g Spanish onion

peel, dice

1 small glass of pickles, sweet and sour (150 g)

cut into bite-sized pieces

6 Dutch Doppelmatjes (12 young salted herring fillets)

cut into 1.5 cm wide strips

mix all ingredients with the mayonnaise

1 cup of natural yoghurt or cream

if necessary, dilute with yoghurt or cream until the desired consistency is achieved

let the Matjes get infused for several hours, even better overnight

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Maultaschen mit Radieschen-Linsen-Vinaigrette

February 6th, 2021 | main dishes

Maultaschen with radish and lentil vinaigrette

Real soul-food: Fried Maultaschen with a radish and lentil vinaigrette. This is where the radish counts! It should be super fresh with fresh, crunchy leaves, because they are eaten too!