25 pfennigs

Ingredients for 2 servings:

• 1 cup buttermilk
• 2 cups sour cream
• 1 onion(s)
• 1 bay leaf
• pepper
• Paprika powder
• 1 pack of matjes fillet(s) (Nordic style)
• 4 gherkins
• 3 tbsp cucumber juice
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Matjes fillet in white sauce

Cut open the matjes fillet package and let the oil drain. Meanwhile, combine the buttermilk and sour cream in a large bowl. Peel the onion and slice it into rings of any thickness (you can halve it again if you like), then add it to the bowl. Add the bay leaf, pepper, sugar, pickle juice, and paprika to the bowl and stir briefly. Dice the gherkins and add them to the sauce. Then cut the fish into larger pieces and stir them into the sauce. If you make the sauce in the morning, you can eat the dish the evening before. However, it’s better to let everything stand overnight and add more seasoning if necessary. This goes well with boiled potatoes.