John Myers
Contents
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Ingredients
- 3 small Onions
- 4 Stems Fresh dill
- 150 ml White wine vinegar
- 2 Bay leaves
- 1 tsp Black peppercorns
- 150 g Honey liquid
- 8 Herring fillet
- Salt
- Black pepper from the mill
Instructions
- Peel the onions the day before, cut in half lengthways and cut into fine strips. Wash the dill and shake dry. Pluck off flags and cut roughly. Put the dill stalks aside.
- Bring the vinegar, 150 ml water, dill stalks, onions, peppercorns and bay leaves to the boil. Simmer the stock for about 1 minute, remove from the heat and pour into a bowl. Remove the dill stalks. Stir honey into the brew and dissolve. Add dill flags. Let the brew cool down.
- Rinse the matjes in cold water, pat dry, cut into pieces. Pour into the brew, fold in. Cover and leave to stand in the refrigerator for at least 12 hours.
- Lift the matjes out of the stock, allow to drain a little.
- Served with jacket potatoes with butter
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 26.8gProtein: 0.7gFat: 0.1g
