Traditional Hamburg herring stew

Ingredients for 4 servings:

• 12 medium-sized herring fillets
• 4 large tomatoes
• 1 large onion(s)
• 2 large apples, e.g. Braeburn or Cox Orange
• 1 jar of remoulade
• 600 g cream, liquid
• 1 large bay leaf
• some juniper berries
• 1 small jar gherkins, spicy or mild-sweet
• 1 shot of cucumber juice
• 2 tsp dill, dried or 1 bunch fresh, chopped
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

A fish dish of the best restaurant quality

Cut the fresh matjes fillets into bite-sized pieces. If using pre-packaged fillets from the refrigerator, they should be soaked in water for about an hour before further processing, as they are often quite salty. Wash the tomatoes, pat dry, halve, and remove all cores and stems. Cut the tomatoes into wedges. Peel and core the apples, then chop them. Chop the gherkins and reserve the pickle juice for later seasoning. Peel the onion, halve it, and slice each half into small rings. Place all of these prepared ingredients in a large bowl and stir in the remoulade sauce. Rinse the remoulade jar thoroughly with the cream and add it to the herring stew. Pour in the pickle juice, using more or less to taste. Add the bay leaf, dill, juniper berries, and a pinch of pepper to the herring stew. Cover and let the herring stew sit in the refrigerator overnight. The herring stew is served with fresh boiled or boiled potatoes. White bread also works well if you don’t want to use potatoes.