Matjes, bacon and pea puree Fiefhusen style

Ingredients for 4 servings:

• 8 herring fillets, plain or lightly smoked (preferably “Glückstädter Matjes”)
• 16 slice(s) Bacon , (breakfast bacon)
• 2 m.-large shallot(s), finely diced
• 2 tbsp butter
• 300 g shelled peas (or frozen green peas)
• 150 ml vegetable stock (or instant vegetable broth)
• n. B. salt and pepper, freshly ground
• 1 bunch parsley, flat, finely chopped
• 4 large cucumbers (salted or pickled)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

down-to-earth herring recipe from the Elbe (without any newfangled frills)

Foreword: Anyone who has the chance to try genuine Glückstadt matjes can consider themselves lucky. It’s the ultimate matjes experience. Of course, this recipe also works with Dutch or Frisian matjes. Google the difference: It’s fascinating. Taste the difference: It’s like night and day. Beer (Dithmarscher Beugel-Buddel-Beer) and caraway schnapps (Hamburger Kümmel) aren’t absolutely necessary, but everyone “on the waterfront” knows: fish likes to swim! Preparation: Fry the bacon in a hot pan without adding any additional fat until crispy, drain on kitchen paper, and keep warm in the oven. Add the butter to the rendered bacon fat in the still-hot pan and heat until very hot. Be careful not to overheat and burn the butter. Now add the finely diced shallots and sauté until translucent. Then add the peas and vegetable stock and let it simmer briefly. Now let it simmer, covered, over medium heat for 15 minutes. Then transfer to a bowl suitable for an immersion blender and blend thoroughly. If the purée is still too thin, thicken with a little cornstarch. Season to taste with salt and freshly ground pepper. Finally, fold in 3/4 of the finely chopped parsley. If you prefer it a little butterier, you can add another tablespoon or two of butter. To serve, arrange 2 herring fillets, 4 slices of bacon, a quartered cucumber, and the pea purée on large plates. Garnish the herring and purée with the remaining parsley. Now finish with a final grind of freshly ground pepper. You’re done! If available, I like to garnish with a few thin slices of radish. I also like to sprinkle some fried onion rings over the purée—but this isn’t absolutely necessary.