Matjes – Pickled Herring with beet and apple, recipe for young herring with side dishes
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Today I present you my recipe for Matjes, pickled Herring with beet and apple. It’s easy to do, the preparation time is about 25 minutes, cooking time one hour. YOU can quickly raise the stars in your kitchen with this fish dish.
Pay attention to the origin when buying matie. Not all fish are the same! My recommendation: I could taste the “Glückstädter Matjes” and it tastes wonderfully balanced. The salt content is pleasant on the palate. Since 2015, the name has been included in the EU quality register and is allowed to bear the seal protected geographical indication (PGI). This means: The great fish quality, the traditional production process and the guaranteed origin is now officially sealed. We would like to see something like this for meat!
For now, enjoy reading and check the tips from my kitchen. Of course I wish you good luck for later! If you have any open questions, feel free to send them to me using the comment function at the bottom of the page. If you like, share this article with your friends. Thanks and good luck!
Table of Contents
1. Your Shopping List and Tips
You need the following ingredients, I like to make this list at the beginning of the article, because I have already received one or the other user mail: “Thomas, shopping lists at the beginning of the article are really practical!
- Glückstädter red wine filets
- Red onions
- Balsamico at least 12 years old
- Walnut oil
In addition the usual ingredients like primal salt or Himalayan salt, black pepper, brown whole cane sugar, mint or chervil as decoration.
This herring meal is a simple, puristic and ingenious herring feast!Says Chef Thomas Sixt
2. Order of preparation
To get into the right mood, the correct and chef 🙂 optimized order of preparation
2.1.Bete cooking made easy
Start cooking the beet very quickly. The trick with the short cooking time starts with shopping! I always choose the small beets and they are cooked in 45 minutes. Even cooked, the rana, as we call them in Bavaria, taste best.
After soft boiling, peel immediately under running water. The peel can be easily rubbed with the hands. Red beets color the hands, I don’t mind and I prefer to do without the rubber gloves. You have to feel the ingredients, then you cook better!
I boil beet either in a pot with water and open lid or in a steam strainer over boiling water. This way the color is wonderfully preserved. Steam pressure pot? Beets turn grey and unsightly!Says Chef Thomas Sixt about cooking the beets
2.2 Matjes and onions
The one with the onions is the most important thing! So often when I go out to eat I get fermenting onions served on my plate. It is a shame and it annoys me. Why is there no EU initiative for proper preparation of onions? Should I apply for a job as a teacher at a vocational school? Well, now I’ve really stepped on it and I’m not even finished yet. There are still these strange tips from onions you always have to serve extra and so on… Phuuu I really can’t stand that anymore… Please do the following with the onions:
- Finely slice or plane the onions.
- Use a sharp knife
- Marinate the onions with some sugar and vinegar
- Or cut the onions freshly one minute before placing them on the plate.
- Please no excuses and no “have I done differently”, “heard” or “whatever”… please!
Onion without fermentation: Either cut or slice very fresh shortly before serving or marinate with sugar and vinegar.Chef Thomas Sixt on the onion thing.
2.3 Prepare apples
Almost at the end you take care of the apples first. These need special attention today because we first carve the apples nicely and then marinate them in lemon juice and then caramelize them in the pan.
Yes, I’m serious! Make it a ceremony and let the apple be your mantra.
Carve apple, marinate with lemon juice, toss in a pan with butter and sugar, caramelize with crème brulee burner. Lasts 15 minutes, equivalent to praying the rosary 5 times.Tip from Chef Thomas Sixt to get away from it all
2.4 Other things to know
These are not yet all the cooking steps but now you are attuned enough and can actually go into the kitchen. The remaining mini-steps can be found below the recipe…
3. Side dishes and variants
To the (additional) well fitting side dishes I would like to write something else. Depending on the occasion you can serve this fish dish as dinner or as a starter. So that everyone is satisfied I would like to leave you fried potatoes or potato pancakes as an idea.
Buffer and Co makes people happy! You can also make very fine Rösti from thin potato julienne. They taste delicious!Site dishes recommendation by Chef Thomas Sixt
4. Matje’s pickled Herring recipe
You have read so far? That’s great! Then you are perfectly prepared to conjure this dish safely onto your plate.
I wish you good luck and a lot of fun while cooking. I am looking forward to your comments and success stories.
Matjes, pickled Herring with beet with onions and apple
Prepare red wine maties with onions, caramelized apples and beet step by step. Cooked, photographed and written down by cook Thomas Sixt.
Matje’s recipe for youn pickled herring with beet and caramelized apples. A simple recipe for a quick and delicious fish dish for lunch and dinner..
|4-5||pc||red beetroot (I buy small beets )|
|1||tbs||balsamico (I use 12 years matured)|
|1-2||tsp||walnut oil (I use cold pressed oil)|
|2||tbs||brown sugar (I use whole cane sugar)|
Matjes – young pickled herring
|1||package||Matjes (I have used Glückstädter red wine fillets)|
|2-3||pc||walnut kernels (I use for decoration)|
Wash the beet and boil or steam it until soft. Afterwards peel and let it cool down a bit.
Peeled red beets in 2-3 mm thick slices, then cut into even strips.
Marinate the beet with balsamic vinegar, walnut oil, salt and a little pepper in a bowl and prepare to serve.
Matjes with onions
Cut the red onion in half, peel, cut off the root, cut the onion halves from the inside into fine strips. Marinate the onions with some vinegar and sugar.
Cut the maties into bite-sized pieces and mix with the onions in a bowl. Season to taste with salt and pepper.
Wash apple, grate dry and cut into eighths with skin.
Cut out the core houses from the apple pieces and tour them crescent-shaped.
Briefly fry prepared apple pieces in a hot pan with the butter.
Add the sugar to the apple pieces and caramelize with the Crème Brulee Brenner. Place the pan next to the stove.
Sideboards and decoration
Drain the matjes and arrange them on the plate. Add apples and decorate with mint. Arrange beet salad and decorate with walnuts.
Info: Glückstädter red wine fillets are technically not Matjes but herring, taste nevertheless delicious!