Dutch herring fillets Wannsee style

Ingredients for 2 servings:

• 4 matjes fillet(s) , Dutch
• 250 g sour cream
• 2 tbsp ricotta
• 2 tbsp extra virgin olive oil
• 4 tbsp cucumber juice
• ½ large onion(s), red
• ½ apple (Pink Lady or similar)
• 2 Silesian-style gherkins
• n. B. Salt and pepper, black from the mill
• 6 m.-large radishes, red
• 4 pieces of ciabatta
• 4 cherries (heart cherries)
• e.g. arugula leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Mix the ingredients for the marinade and season to taste with additional cucumber juice. Remove the herring fillets from the package and let them marinate, covered, for 2 hours. Meanwhile, thinly slice the gherkins. Halve larger cucumbers lengthwise. Peel the onion and apple. Cut the onion into approximately 4 mm thick rings. Core the apple half, quarter it lengthwise, and cut it crosswise into approximately 4 mm thick slices. Mix everything with the cream sauce along with the cucumber slices and a few onion rings. Season everything with salt and pepper. Wash the radishes, arugula, and cherries. Remove the leaves and roots from the radishes and score them lengthwise (see photo). Line the serving plates with arugula, place the herring fillets on top, and add the cream mixture. Top everything with the remaining onion rings, garnish, grind a pinch of pepper over the top, and serve with warm ciabatta pieces.