German cuisine · Fish & Seafood

Matjes Herring with Fava Beans

Mild matjes herring fillets with fava beans and savory, served with a cool onion cream made from crème fraîche.

Ingredients · for 4 servings

• 8 matjes herring fillets
• 800 g fava beans (fresh or frozen)
• 2 sprigs summer savory
• 200 g crème fraîche
• 2 onions
• 1 apple
• 1/2 bunch dill
• 1 tbsp white wine vinegar
• 600 g waxy potatoes
• Salt, pepper

Instructions

1. Soak the matjes fillets in cold water for 30 min., drain and pat dry – this makes them mild rather than salty.
2. Peel the potatoes and cook in salted water for 20 min.; cook the fava beans with the savory in boiling salted water for 6–8 min., drain and briefly shock in cold water.
3. Squeeze the cooled beans out of their tough inner skins – it's worth the effort, as they turn bright green and tender afterwards.
4. Slice one onion into paper-thin rings, finely dice the second; peel the apple and also dice it finely.
5. Stir the crème fraîche with the diced onion, apple, vinegar, chopped dill, salt and pepper and chill for 15 min.
6. Arrange the matjes fillets, warm beans and potatoes on plates, top with the onion rings and serve the onion cream alongside.