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GermanAuthentic Cuisine

Matjes Hausfrauenart

Serves 4 to 6 Entree seafood, Fish

Matjes Hausfrauenart

Matjes Hausfrauenart is a beloved dish from northern Germany, where simple ingredients meet heartwarming traditions. This recipe captures the essence of a home-cooked meal, reminiscent of family kitchens where butter is used generously and salt is added with a knowing hand. It's a dish often enjoyed throughout the year, bringing a comforting touch of the sea to the table.

Expect a delightful interplay of flavors and textures — the tender matjes herring harmonizing with the crispness of apples and the sharpness of onions. The cream and mustard lend a velvety richness, balanced by a hint of sweetness from the sugar. Serve it with boiled potatoes, letting the simplicity and depth of each bite speak for itself.

Ingredients

  • 4matjes herring fillets
  • 2apples — diced
  • 1onion — diced
  • 150 gcream
  • 1 tspmustard
  • 1 tspsugar
  • boiled potatoes — to serve
  • to tastefine sea salt

Method

  1. Begin by gently rinsing the 4 matjes herring fillets under cold water to remove any excess salt. Pat them dry with paper towels to ensure they are ready for cooking. Drying the fillets helps them to sear or poach cleanly without excess moisture.
  2. Peel and finely chop 1 onion. In a large skillet, melt a tablespoon of butter over medium heat. Add the chopped onion to the skillet and sauté until it becomes translucent and fragrant, which should take about 3-4 minutes. This forms the aromatic base for the dish.
  3. While the onion is cooking, peel and core the 2 apples, then cut them into thin slices. Add the apple slices to the skillet with the onions, stirring occasionally, until the apples begin to soften and take on a light golden color. This should take another 3-4 minutes.
  4. In a small bowl, combine 150 g cream, 1 tsp mustard, and 1 tsp sugar, mixing until smooth. Pour this mixture over the onions and apples in the skillet, stirring to coat everything evenly. Allow the sauce to heat through until it begins to thicken slightly.
  5. Gently place the matjes herring fillets into the skillet, nestling them into the sauce. Cook the fillets for about 2-3 minutes on each side, or until they are just opaque and heated through. The fish should be tender and easily flake apart with a fork.
  6. Taste the sauce and add fine sea salt to your liking, keeping in mind that the matjes herring is already slightly salty. Serve the Matjes Hausfrauenart immediately, accompanied by boiled potatoes, which complement the creamy, tangy sauce perfectly.
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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