Traditional Hamburg Herring Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 medium herring fillet (s)
- 4 large tomato (s)
- 1 large vegetable onion (s)
- 2 large apples, e.g. Braeburn or Cox Orange
- 1 glass tartar sauce
- 600 g cream, liquid
- 1 large bay leaf
- some juniper berries
- 1 small Glass gherkins, spicy and piquant or mildly sweet
- 1 dash cucumber liquid
- 2 teaspoons dill, dried or 1 bunch fresh, chopped
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Cut the fresh herring fillets into bite-sized pieces.
- If you use packaged fillets from refrigeration, you should soak them for approx. 1 hour before further processing, as they are often quite salty.
- Wash the tomatoes, pat dry, cut in half and remove all core and stems. Cut the tomatoes into wedges. Peel the apples, remove the core and chop the apples. Cut the gherkins into small pieces and save the cucumber water for seasoning later. Peel and halve the vegetable onion and cut each half into partial rings.
- Put all these prepared ingredients in a large bowl and stir in the tartar sauce. Rinse the tartar sauce glass well with the cream and add it to the herring pot. Pour in the cucumber water, depending on your taste you take more or less. Add the bay leaf, dill, juniper berries and a pinch of pepper to the herring pot as well.
- Cover the herring pot and let it sit in the refrigerator overnight.
- Fresh potatoes or boiled potatoes are served with the herring pot. It also goes well with white bread if you want to do without potatoes.
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