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GermanAuthentic Cuisine

Matjesbrötchen

Serves 4 to 6 Entree seafood, Fish

Matjesbrötchen

Matjesbrötchen, a beloved staple of Hamburg's bustling fish markets, is the kind of dish that is both humble and indulgent. Traditionally enjoyed in the early hours when the markets are alive with activity, this simple sandwich showcases the city’s maritime soul. In many households, it is the home version that graces the breakfast or brunch table, crafted with the same care and attention to detail as the market stalls.

The taste of Matjesbrötchen is a delightful harmony of soft, buttery rolls cradling the tender, slightly salty matjes herring. Crisp slices of onion and tangy pickles cut through the richness, creating a satisfying bite that is both refreshing and savory. Every element complements the other, delivering a taste that invites a second helping without hesitation.

Ingredients

  • 4matjes herring fillets
  • 4Brötchen
  • 2onions — sliced
  • butterfor the rolls
  • pickles — to serve
  • to tastefine sea salt

Method

  1. Begin by gently rinsing the 4 matjes herring fillets under cold water to remove any excess brine. Pat them dry with a paper towel to ensure they sear or poach cleanly without excess moisture.
  2. Slice the 2 onions thinly. In a medium-sized skillet, melt a generous amount of butter over medium heat. Add the sliced onions and cook them until they become translucent and fragrant, stirring occasionally to prevent them from browning too quickly.
  3. While the onions are cooking, slice the pickles into thin rounds and set them aside. These will add a refreshing crunch to the final dish.
  4. Once the onions are ready, gently lay the matjes herring fillets on top of the onions in the skillet. Cook them for about 2 to 3 minutes on each side, or until they just turn opaque. The fish should be tender and moist, with a slight sheen.
  5. While the herring is cooking, slice the 4 Brötchen in half and spread a thin layer of butter on each cut side. This will add richness and help balance the flavors of the fish.
  6. Once the herring is cooked, taste a small piece for saltiness. Matjes herring is typically salty, but adjust with a pinch of fine sea salt if needed.
  7. To assemble, place a herring fillet on the bottom half of each buttered Brötchen. Top with a generous portion of the cooked onions and a few pickle slices. Place the top half of the Brötchen over the filling.
  8. Serve the Matjesbrötchen immediately, perhaps with a side of boiled potatoes, to enjoy the full flavor and texture contrast.
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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