Matjes in dill cream

Ingredients for 4 servings:

• 10 fish fillets (matjes fillet)
• 250 ml cream
• 200 ml sour cream
• 230 g pear(s) (approx. 2 pieces)
• 2 onions
• 1 bunch of dill
• 1 tsp black pepper, coarsely crushed
• some lemon juice
• 750 ml milk

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Let the herring fillets soak in the milk for half an hour. Peel the onions, slice them into thin rings, and blanch them in boiling water for 5 minutes. Drain in a sieve. Halve the pears, remove the cores, and slice them. Sprinkle the slices with a little lemon juice to keep them white. Place the herring fillets on kitchen paper. Trim the dill from the stems with scissors. Mix the cream, sour cream, dill, and pepper. Layer the herring, pear, and onion slices in a clay pot. Pour the cream over the fish and let it soak in the refrigerator for at least 1 day, preferably 2 days. Serve with toast and butter. Let it rest for 24-48 hours.