in Germany

Grandma's Danish red wine matjes

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Ingredients for 4 servings:

  • 12 herring fillets
  • 250 ml red wine
  • 250 ml wine vinegar
  • 100 g sugar
  • 1 tsp mustard seeds or nB
  • 3 carnations
  • 10 grains of allspice
  • 3 onions
  • Bay leaf

Instructions

Working time approx. 15 minutes; Rest period approx. 5 days; Cooking/baking time approx. 5 minutes; Total time approx. 5 days 20 minutes

also for salted herring

Prepare the herring fillets and slice the onions into rings. Bring all the marinade ingredients to a boil and season to taste (we always need a little more sugar, maybe a little more water; we like it sweeter and not so acidic!). Let it cool and pour over the herring. Bay leaves, etc., can also be boiled. Store in a cool, dark place for at least 2 days and up to 5 days. Serve with whole-grain bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baden shards

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