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Matjes mit Zwiebeln

Serves 4 to 6 Appetizer seafood, Appetizers

Matjes mit Zwiebeln

Matjes mit Zwiebeln is a beloved dish from the northern regions of Germany, particularly Hamburg. It's a straightforward preparation that embodies the practical and hearty spirit of the area. Traditionally, this dish is enjoyed throughout the warmer months when herring is plentiful, often served at casual family dinners or small gatherings where its simplicity can shine. This is the home-cooked version, where butter or clarified butter is used liberally and second helpings are always welcome.

Expect a delightful balance of flavors: the subtle saltiness of the matjes herring paired with the sharpness of sliced onions and the earthiness of boiled potatoes. A touch of apple cider vinegar and fresh dill brings a refreshing finish, while fine sea salt and black pepper round out the taste. It's a dish that feels both comforting and fresh, capturing the essence of northern German home cooking.

Ingredients

  • 4matjes herring fillets
  • 2onions — thinly sliced
  • 200 gboiled potatoes
  • 2 tbspoil
  • 1 tbspapple cider vinegar
  • to finishfresh dill
  • to tastefine sea salt and black pepper

Method

  1. Begin by thinly slicing 2 onions. This will allow them to cook evenly and meld their sweetness with the other flavors. Set them aside in a bowl for easy access later.
  2. Peel and slice 200 g of boiled potatoes into even rounds. This ensures they heat through evenly when added to the dish. Keep them ready on a plate.
  3. In a large skillet, heat 2 tablespoons of oil over medium heat. Once the oil shimmers, add the sliced onions. Stir occasionally, letting them cook until they become translucent and start to caramelize, which should take on a light golden color.
  4. Add the sliced boiled potatoes to the skillet with the onions. Gently stir to combine, allowing the potatoes to absorb some of the onion flavor. Cook until the potatoes are warmed through and have a slight golden crust on the edges.
  5. Pour 1 tablespoon of apple cider vinegar over the onion and potato mixture. Stir well to ensure the vinegar is evenly distributed, which will add a tangy brightness to the dish.
  6. Lay 4 matjes herring fillets on top of the onion and potato mixture in the skillet. Cover the skillet with a lid and let it warm gently for about 2 minutes, just until the herring is heated through and its aroma is released.
  7. Remove the skillet from the heat. Season the dish with fine sea salt and black pepper to taste, ensuring the flavors are balanced and to your liking.
  8. Finish by garnishing with fresh dill, which adds a burst of freshness and complements the herring. Serve immediately with bread or Brezeln to soak up the flavorful juices.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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