📝 About This Recipe
Matjes herring is a seasonal delicacy prized for its buttery, melt-in-your-mouth texture and delicate salinity. Unlike standard pickled herring, Matjes are 'virgin' herring caught before spawning, then cured in a mild brine where their own natural enzymes create an incredibly tender profile. This recipe honors the traditional preparation, serving the silver-skinned fillets with crisp onions and tart pickles to balance the rich, healthy fats.
🥗 Ingredients
The Herring Curing Base
- 8 pieces Fresh whole green herring (high-quality, frozen then thawed to ensure safety)
- 100 grams Sea salt (fine grain for even distribution)
- 1 liter Water (filtered and cold)
- 1 tablespoon Sugar (to balance the brine)
The Aromatics & Marinade
- 2 tablespoons White wine vinegar (for a gentle acidic touch)
- 3 pieces Bay leaves (dried)
- 5 pieces Allspice berries (cracked slightly)
- 1 teaspoon Black peppercorns (whole)
Classic Accompaniments
- 1 large White onion (very finely diced)
- 8-10 pieces Cornichons (sliced into fans or rounds)
- 1/2 bunch Fresh dill (roughly chopped)
- 1/2 cup Sour cream or Crème fraîche (chilled)
- 1 piece Lemon (cut into wedges)
- 4-6 slices Dark Rye Bread (thickly cut and buttered)
👨🍳 Instructions
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1
Prepare the brine by dissolving the sea salt and sugar in one liter of cold filtered water. Stir until the liquid is completely clear.
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2
Clean the herring by removing the head and guts, but traditionally the pancreas is left in; the enzymes (trypsin) it releases are what 'ripen' the fish. If you prefer a cleaner method, use pre-cleaned fillets but ensure they are 'Matjes-style' cured.
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3
Submerge the herring fillets in the brine. Add the bay leaves, cracked allspice, and peppercorns to the liquid. Ensure the fish is fully covered.
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4
Refrigerate the fish in the brine for at least 12 hours. For a saltier, firmer texture, you can leave it for up to 24 hours, but 12-15 is ideal for the 'Nieuwe' style.
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5
After curing, remove the fish from the brine and rinse briefly under cold running water to remove excess surface salt.
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6
Pat the fillets extremely dry using paper towels. This is crucial for achieving the signature silky mouthfeel rather than a watery one.
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7
In a shallow dish, lightly sprinkle the white wine vinegar over the fillets and let them rest for 10 minutes to brighten the flavors.
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8
Finely dice the white onion. To remove the harsh 'bite' of the onion, place the dice in a sieve and rinse with cold water, then pat dry.
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9
Slice your dark rye bread and spread a generous layer of high-quality unsalted butter on each slice.
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10
Arrange two fillets per plate. Traditionally, they are served whole, held by the tail and eaten in one go, but for a formal setting, lay them flat.
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11
Garnish the herring generously with the rinsed diced onions and a side of cornichons and fresh dill.
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12
Add a dollop of crème fraîche to the side of the plate and serve immediately while the fish is perfectly chilled.
💡 Chef's Tips
Always use fish that has been commercially frozen first to eliminate any parasites common in wild herring. If the herring tastes too salty after curing, soak it in a bowl of cold milk for 30 minutes to mellow the flavor. Use the freshest dill possible; the anise-like notes are the perfect aromatic partner for the oily fish. Ensure your onions are diced as finely as possible so they provide crunch without overpowering the delicate herring.
🍽️ Serving Suggestions
Pair with a chilled glass of Dutch Genever or a crisp, dry Aquavit. A cold Pilsner or a dry Riesling works beautifully to cut through the richness of the fish. Serve alongside warm, boiled baby potatoes tossed in butter and parsley for a full meal. For a modern twist, serve on top of a crisp potato latke with a hint of horseradish in the cream.