John Myers
Ingredients for 4 servings:
- 8 herring fillets (Emder, approx. 40 – 50 g)
- 400 ml whipped cream
- 1 large onion(s) , (butcher’s)
- 1 large apple
- 2 m.-large gherkins
- 1 large lemon(s), untreated
- 1 tsp salt
- 1 pinch(s) pepper, white
- 1 tbsp sugar
- 1 dashes Worcestershire sauce
- 1 kg potatoes
- salt water
- 1 tsp salt
- 60 g bacon, diced
- 60 g onion(s), diced
- 2 tbsp vegetable oil
- e.g. leaf lettuce
- e.g. tomato(s)
- e.g. Dill, fresh
Instructions
Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes
Grate some of the lemon zest, then squeeze the juice and vigorously whisk the juice into the whipped cream until thickened. Add the spices and stir. Peel the onion, cut into julienne strips or thin strips, blanch briefly, and cool in ice water. Drain well and add to the cream sauce. Peel the gherkin, halve if necessary, remove the seeds, and slice it, and add to the sauce. Peel, quarter, core, and slice the apple, add to the sauce, and fold everything in well. Cover the finished housewife sauce and refrigerate. Season to taste before serving, if desired. The apple pieces and onion strips will absorb the salt. Peel and quarter the potatoes, and cook them in salted water for about 30 minutes, depending on their size, until tender. Brown the bacon and onion cubes with the oil in a small pan. Remove the matjes fillets from the oil and pat dry on paper towels. Arrange on plates and drizzle with the housewife’s sauce. Add the boiled potatoes and finish with a sprinkle of bacon. Garnish with fresh lettuce, fresh tomato slices, or fresh dill, if desired. My special tip: Don’t skimp on the matjes and don’t use the salted herring. I like Emden matjes the best, and of these, the eel-smoked matjes. The combination of the smoky flavor with the lemon and apple is wonderful, and they have a beautiful rosé color. You can also skip the bacon and sprinkle fresh herbs on the potatoes instead.
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