Marinated herring in milk

Ingredients for 4 servings:

• 3 salted herring or double, firm matjes fillets
• 1 large onion(s), blue
• 3 eggs
• 4 small gherkins
• 1 large apple, juicy and sweet
• 800 g jacket potatoes
• ¾ liter milk, 3.5%
• 3 bay leaves, fresh
• Vinegar, mild white (e.g. balsamic vinegar)
• Oil, neutral, e.g. sunflower oil
• Salt and pepper, freshly ground
• sugar, brown

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

You either love it or you hate it

Cut the matjes fillets or salted herring (soak the salted herring for 24 hours beforehand) into bite-sized cubes. Add the finely diced onion. Cover just enough with the vinegar and let it sit, covered, in the refrigerator for at least 2 hours. In the meantime, roughly chop the hard-boiled eggs, dice the cucumber and apple, and add 1/2 liter of milk. Add the bay leaves and 1-2 tablespoons of oil. Season with freshly ground pepper, salt, and sugar. Chill. After the resting time, add the fish and its marinade to the milk, cover, and let it sit in the refrigerator for another 3-4 hours. Add a little more milk or vinegar to taste and season to taste. About 20 minutes before the end of the resting time, cook the potatoes in their skins. Peel the very hot potatoes and roughly chop them in preheated, deep plates. Pour the cold “fish milk” over them and serve immediately. Sprinkle with some freshly ground pepper. P.S.: Tastes even better the next day!