Matjes Salad with Apple and Fennel

Summary

Ingredients

• 4 herring fillet (s), e.g., Glückstädter
• 1 small fennel bulb (s), approx. 00 - 50 g each
• 1 large spring onion (s)
• 1 apple, green, e.g., Granny Smith
• 1 tablespoon, heaped dill, fresh, finely chopped, frozen food out season
• 1 tablespoon lemon juice
• 0.5 ½ lemon (s), organic, remove the zest it
• 100 ml orange juice
• 1 tablespoon sugar, brown or white, depending on your preference
• 2 pinches cayenne pepper
• Sea salt and pepper, black, from the mill, to taste
• 1 tablespoon rapeseed oil, high quality
• 1 tablespoon butter for frying

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Instructions

1. Halve the fennel and cut out the hard stalk. If necessary, remove any dry areas and shorten the tips. Cut the fennel into small pieces, ideally 5 x 10 mm. Separate the green and white parts of the spring onions and clean them. Halve the white part lengthways and cut into fine strips. Cut the green part into medium rings. Do not peel the green apple, cut eighths and remove the core. Cut the eighths into fine slices approx. 3 - 4 mm thick. Wash the lemon thoroughly.
2. Put the apple slices in a small bowl and rub the lemon zest over them. Add the tablespoon of lemon juice and stir the apples thoroughly. Among other things, this prevents the apple from turning brown.
3. Rinse the matjes fillets briefly, dry them with kitchen paper, halve them lengthways and cut into bite-sized pieces. Set the fillets aside briefly. If fresh dill is available, finely chop it, also using the stem. This is where most of the aroma sits.
4. Melt the butter in a non-stick pan over 3/4 heat. Add the fennel and the white strips of spring onion. Sprinkle the sugar on top and let it caramelize briefly while turning the vegetables. Deglaze the contents of the pan with the orange juice and add the cayenne pepper. Let the vegetables simmer until the orange juice is almost completely boiled off. Turn off the stove and add the apple wedges. Swirl everything thoroughly in the still warm pan. Take the pan off the heat and let the contents cool down.
5. Add the green leek rings, matjes and dil to the now cold ingredients. Drizzle over the rapeseed oil and mix the salad. Season the salad vigorously with black pepper and carefully with sea salt from the mill. Please be careful with the salt because, depending on the quality of the matjes, the saltiness can vary from mild to extreme.
6. We also have strong and hearty black bread with plenty of butter. It`s easier with toast. A fried egg is always added and a pickled pickle crowns everything.

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