And of course, there’s one thing you can’t do without when eating matjes: our Oldesloer Kümmel (caraway), distilled in the old Holstein way from Europe’s oldest spice – the finest caraway seed.
Oldesloer Kümmel is served well chilled (but not from the freezer!) in an iced glass, of course also with all other strong dishes.
Try Oldesloer Kümmel punch: sweeten 2/3 hot tea with rock candy and then fill up with 1/3 Oldesloer Kümmel. Oldesloer wishes nice togetherness!
Matjes recipe suggestion for 4 people:
8 matjes fillets
¼ liter mineral water or milk, possibly.
2 apples
2 onions
3 gherkins
200 g cream
200 g sour cream
2 tablespoons mayonnaise
2 tbsp. cucumber liquid
1 tsp sugar
Pepper from the mill
dill
Preparation:
First rinse the matjes fillets under running water for a short time. Try a piece of fish and if it is still too salty, put the fillets in a bowl of milk or mineral water for about 30 minutes. Stir a sauce of heavy cream, sour cream, mayonnaise and the pickle water. Then season the sauce with sugar and freshly ground pepper. The fish releases enough salt into the sauce, so adding more salt isn’t necessary. Wash, peel and core the apples and cut them into thin slices like the gherkins. Cut the onions into fine rings after peeling them. Then add the onion rings and the cucumber and apple slices to the sauce. Fold in the matjes fillets and let everything stand in the fridge for about 2 hours. Garnish with dill before serving. A hearty wholemeal bread or boiled potatoes will suffice.
