John Myers
Ingredients for 2 servings:
- 300 g matjes fillet(s), natural
- 150 g onion rings
- 1 tbsp allspice berries
- 2 star anise
- ½ stalk(s) cinnamon
- 1 tsp spice(s) (sandalwood), ground
- 2 carnations
- ½ tbsp coriander seeds, ground
- 5 bay leaves
- 2 small onions
- 50 ml vinegar, 5%
- 20 ml water
- 200 g brown sugar
Instructions
Working time approx. 20 minutes; Rest period approx. 7 days 4 hours; Total time approx. 7 days 4 hours 20 minutes
an extra spicy specialty
The herring fillets must be natural and never marinated in oil. This would prevent them from absorbing the spicy marinade. Soak the fillets in water for approximately 4-5 hours to remove excess salt. In the meantime, prepare the marinade. Heat all the spices in a pot over medium heat. As soon as the kitchen smells of fresh fish, briefly add the diced onions and toss them in the spices. Add the sugar, water, and vinegar to the pot one after the other. Bring everything to a boil and stir over low heat until the sugar has dissolved. Allow the finished marinade to cool. Place the sliced onion and the marinade in a freezer bag. After soaking, dry the herring slightly and also place it in the freezer bag. Seal the bag tightly to remove as little air as possible. Mix everything together and refrigerate for at least a week. Turn and stir everything occasionally to ensure even marinating. I’ve had good experience with storing it for one week, but also two weeks. It’s also possible to use the marinade twice. Danes serve it with rye bread, and maybe an egg. I ate it with fried potatoes and housewife’s gravy.
Facebook Comments