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Matjes tartar

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Ingredients for 2 servings:

  • 2 fish fillets (matjes double fillet)
  • 1 onion(s)
  • 10 g crème fraîche
  • 20 g cucumber(s), finely diced
  • 5 g chives
  • some vermouth (Nolly Prat)
  • pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the herring into small cubes and mix with the other ingredients. Season with freshly ground pepper and Nolly Prat (dry French vermouth). Don’t let it get too thin. Refrigerate and let stand for 2 hours. Serve with toasted black bread and a fresh salad. If you want to outdo yourself, add a fried quail’s egg to the beautifully presented tartare. You can also make this recipe with gravlax.

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Written by John Myers

Professional Chef with 29 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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