Matjes fillets Bönnigheim style

Ingredients for 2 servings:

• 1 herring fillet(s)
• ½ apple, e.g. Pink Lady
• 2 gherkins, Silesian style
• 200 g sour cream
• 2 tbsp ricotta
• 2 tbsp extra virgin olive oil
• 4 tbsp cucumber water
• n. B. Salt and pepper, black from the mill
• 6 large herring fillets
• 24 small potatoes, waxy, walnut-sized
• 2 tbsp butter, salted
• 1 m.-large onion(s), red
• 2 tsp parsley, chopped
• n. B. Sprouts (cress sprouts)
• n. B. Pepper, black from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

a Swabian way of serving the matjes fillets.

Cut a matjes fillet into small cubes. Peel half an apple, remove the core and stem, cut into thirds lengthwise, and slice thinly crosswise. Cut the gherkins crosswise into thin slices. Cut the onions into approximately 4 mm thick rings. Use 6 large rings for garnishing, and the smaller ones for the cream. Mix the ingredients for the cream and season with additional cucumber marinade, pepper, and salt. Remove the matjes fillets from the package and let them sit in the cream, covered, for 2 hours. In the meantime, wash, peel, and slice the potatoes. Boil in salted water for 20 minutes until tender. Drain and toss in melted butter just before serving. Remove the matjes fillets from the cream, mix well, and divide between serving plates. Rinse the fillets, pat dry, and arrange them on the cream. Add the buttered potatoes, garnish, and serve.