John Myers
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“Butter with Fish”: Tartare, Salad and Fried Matjes
The perfect “butter with fish”: tartare, salad and fried matjes recipe with a picture and simple step-by-step instructions.
Tatar:
- 5 Pc. Herring fillet
- 1 Pc. Apple
- 5 Pc. Gherkins
- 2 Pc. Shallots
- 1 bunch Chives
- 1 pinch Coarse pepper
- 1 tsp Rapeseed oil
Salad:
- 5 Pc. Herring fillet
- 2 Pc. Boiled beetroot
- 100 ml Cream
- 1 Pc. Onion red
- 3 Pc. Waxy potatoes
- Nutmeg
- Pepper
Fried:
- 3 Pc. Herring fillet
- Flour
- 2 Pc. Cucumber
- 1 cups Sour cream
- 0,5 tsp Vinegar essence
- Salt and pepper
- 1 bunch Dill
Tatar:
- Finely dice the matjes, apple, gherkins and shallots and mix with chopped chives. Add oil so that the tartare sticks together well. Finally season with pepper and serve on dark bread (preferably whole-grain rye bread).
Salad:
- Roughly dice the herring and beetroot and mix with the finely diced red onion. Add the cream to the matjes and beetroot and season with pepper.
- Then grate the potatoes and squeeze the liquid out of the potatoes with a cloth. Grate the nutmeg into the mass and fry the small hash browns in hot fat until crispy
- Serve the herringbone salad on the warm hash browns.
Fried:
- Cut the herring fillets into large diamonds and flour them.
- Peel the cucumber and peel the “cucumber noodles” with the peeler, do not use the cucumber seeds!
- In a bowl, season the sour cream with salt, pepper and vinegar and add to the cucumbers.
- Chop the dill and add to the salad. Fry the herring for about a minute on each side until it turns golden brown. Then serve quickly with the cucumber salad.
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