A heavenly pickled herring (Matjessill)
Summer and Matjessill – Pickled Herring – go together like nothing else. It´s for me, the ultimate summer taste. I love the spicy fish and getting more and more fond of each year that passes.
This pickled herring – matjessill – is a cooked form of herring stored in a barrel before it is cleaned and packaged in tins with a special seasoning, consisting of sugar, cinnamon, allspice and cloves. Often includes sandalwood in the seasoning.
Matjessill is originally from the Netherlands and the word comes from the Dutch name of law maatjesharing meaning “virgin herring”.
The last time I visited Stockholm, I had lunch at Mathias Dahlgren’s Food Bar – Matbaren – for the first time and had an incredibly good “matjestallrik” with brown butter, fried apples, acidity, sweetness and spiciness in a fantastic harmony. He is a master of combining traditional flavors and lift them to a higher level. Food Nirvana to my taste.
I was so inspired to create my own matjesilltallrik that I went home and began to cook up my own recipe which I could get off my mind.
Now I want to invite you on it!
A PLATE OF MATJESSILL
Pickled herring, potatoes, baked beetroot, roasted hazelnuts, pickled red onion, sour cream, chopped chives
10 new potatoes
10 small delicacy beets
50 g hazelnuts
2 red onions
0,5 cup vinegar (swedish “ättika” if you have)
0,5 cup sugar
0,75 cups water
100 g butter
1.5 cups of sour cream
WHAT TO DO
1. Preheat the oven to 170 degrees C/ 338 F convection. Wrap the beets in foil. Bake beets for 2 h.
Remove, peel and let cool. Cut into small pieces.
2. Boil the potatoes in salted water. Let cool and cut in small pieces.
3. Toast the hazelnuts in a dry pan and rub the skins. Coarsely chop.
4. Cook the fusion for the onions. Slice onions and cook in about 15 minutes one until it is shiny and soft with a little bite.
5. Brown the butter and finely chop the chives.
6. Cut herring into mall pieces.
Deep plate. Place potatoes in the bottom. Ad Pickled herring and beetroot. Spoon over browned butter, pipe the cream, sprinkle over hazelnuts, top with red onion and chives.
To drink: a dark beer with some sweetness to it and horseradish snaps. Recipe to come on that one!