Virgin herring girls with housewife sauce

Ingredients for 4 servings:

• 8 herring fillets
• 1 m.-sized onion(s)
• 1 apple
• ½ lime(s), organic, juice and zest
• ½ bunch dill, finely chopped
• 100 g quark (quark)
• 100 g sour cream
• 50 ml whipped cream
• 1 pinch of sea salt
• n. B. Black pepper, freshly ground
• 1 tbsp, heaped sugar
• 1 tbsp fruit vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Matjes with housewife sauce Fiefhusen style

The classic fish for making matjes is the virgin female herring that hasn’t spawned yet. Hence the extravagant name of my recipe. If you can, you should really only use Glückstadt matjes. It’s specially made and as tender as room-temperature butter. First, squeeze half a lime, grate the zest, and put both in a bowl. Now peel and core the apple, and cut it into eighths. Cut thin slices or strips from the lime and add them to the bowl with the lime. Mix well every time so the acid doesn’t brown the apple. Peel and halve the onion, cut each half in half again, and cut thin strips into the onion. Add the onion strips to the bowl along with the finely chopped dill and the fruit vinegar and mix everything thoroughly. Set aside to marinate. Put the quark, sour cream, and 5 tablespoons of heavy cream into a tall mixing bowl. Add salt, ground pepper to your taste (I use plenty), and sugar, and mix thoroughly with a mixer. You’ll still have some heavy cream left over. This can be used to adjust the consistency of the sauce later, if you prefer it a little thinner. Empty the contents of the mixing bowl into the bowl and mix thoroughly. Let the sauce sit in the refrigerator for 2 to 3 hours. At mealtime, arrange the herring fillets on plates and pour the sauce over them. Personally, I find a good piece of buttered black bread is enough, but jacket potatoes with melted parsley butter, Labskaus (a type of sausage), or fried potatoes also work well. All great accompaniments to the main dish, herring. A tasty gherkin is always a good addition.