Matjes in cream sauce

Ingredients for 4 servings:

• 8 herring fillets
• mineral water
• 2 sweet and sour apples
• 1 lemon(s), juice
• 250 g grapes, blue
• 150 g pearl onions, pickled from the jar
• 100 g crème fraîche
• 125 ml sweet cream
• Salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Cover the herring fillets with mineral water and soak for 30 minutes. Meanwhile, quarter, peel, core, and thinly slice the apples. Quickly toss with a little lemon juice to prevent them from turning brown. Wash the grapes, drain, and pick the berries. Halve and deseed the berries. Drain the pearl onions. If they are very large, they will need to be halved. Mix the crème fraîche with the cream. Season with lemon juice and pepper. Pat the herring fillets dry, then cut diagonally into strips about 3 cm wide. Mix them with the apples, currants, and onions into the cream mixture and let them marinate in the refrigerator for 30 minutes. Then season with salt, if desired. Serve with freshly cooked boiled or boiled potatoes.