Herring Fillets Bönnigheim Style

5 from 5 votes
Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 2 hours
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 2 people


For the cream bed:

  • 1 Herring fillet
  • 0,5 medium-sized Apple, (Pink Lady or similar)
  • 2 Pickled cucumbers, Silesian style, (glass)
  • 200 g Sour cream
  • 2 tbsp Ricotta
  • 2 tbsp Extra virgin olive oil
  • 4 tbsp Pickle broth
  • Salt and pepper, black from the mill

The herring fillets:

  • 6 size Herring fillets
  • 24 Potatoes, the size of a walnut, waxy
  • 2 tbsp Butter, salted

To garnish:

  • 1 medium sized Red Onion
  • 2 tsp Parsley, finely chopped
  • Cress sprouts
  • Black pepper from the mill


  • Cut a herring fillet into small cubes. Peel half an apple, remove the core and the stem, cut into thirds lengthways and crossways into thin slices. Also cut the pickles crosswise into thin slices. Cut the onions into rings approx. 4 mm thick. Use 6 large rings for garnishing, use the smaller ones for the cream bed.
  • Mix the ingredients for the cream bed and season with additional cucumber marinade, pepper and salt. Take the matjes fillets out of the package and let them steep for 2 hours covered in a bed of cream.
  • In the meantime, wash, peel and round the potatoes. Cook in salted water for 20 minutes. Strain and toss in the melted butter just before serving.
  • Take the matjes fillets out of the cream bed, mix them and distribute them on the serving plates. Rinse the fillets, pat dry and arrange on the cream bed. Add the potatoes tossed in butter, garnish and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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