Matjes, Bacon and Pea Puree, Fiefhusener Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 Matjes fillet (s), plain or finely smoked (preferably 220;Glückstädter Matjes221;)
- 16 slices bacon, (breakfast bacon)
- 2 shallot (s), finely diced
- 2 tablespoon butter
- 300 g peas, pounded (or frozen reen peas)
- 150 ml vegetable stock, (or soluble vegetable stock)
- Salt and pepper, freshly ground
- 1 bunch parsley, smooth, finely chopped
- 4 large cucumber (s), (pickled or pickled cucumbers)
Print Recipe
Pin Recipe Instructions
- Preface:
- Anyone who has the chance to try real Glückstadt herring is considered lucky. This is the greatest enjoyment of matjes. Of course, this recipe also works with Dutch or Frisian herring. Googles the difference: It`s exciting. Try the difference: It`s a difference like day and night. Beer (Dithmarscher Beugel-Buddel-Beer) and caraway schnapps (Hamburger Kümmel) are not absolutely necessary, but an de Waterkant everyone knows: Fish wants to swim!
- Preparation:
- The bacon is fried until crispy in a hot pan without any additional fat, drained on kitchen paper and kept warm in the oven.
- Add the butter to the fried bacon fat in the still hot pan and heat it up. Be careful not to let the butter get too hot and burn. Now add the shallots in fine cubes and sauté until translucent. Then add the peas and vegetable stock and let it boil for a moment. Now let cook under the lid over a medium heat for 15 minutes.
- Then pour into a suitable container and purée extensively and finely. If the puree is still too thin, bind with a little cornstarch. Now season to taste with the salt and freshly ground pepper from the mill. Finally fold in 3/4 of the finely chopped parsley. If you like it a little more buttery, you are welcome to fold in one or two tablespoons of butter.
- To serve, arrange 2 matjes fillets, 4 slices of bacon, a quartered cucumber and the pea puree on large plates. Garnish the matjes and puree with the rest of the parsley. Now add a touch of pepper from the mill over the matjes. Actually done!
- If available, I like to garnish with a few fine slices of radishes. I also like to add a few fried onion rings over the puree - but this is not absolutely necessary.
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