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🍽️ Pickled Matjes with Potato and Quark Topping

578 kcal · 60 min · 4 servings

Ingredients

• 250 ml red wine vinegar
• 80 g brown sugar (4 tbsp)
• 4 bay leaves
• 1 tbsp caraway seeds (whole)
• 1 tbsp light mustard seeds
• 1 tbsp black peppercorns
• 1 dried red chili pepper
• 1 tsp allspice berries
• 600 g matjes fillets (8 matjes fillets)
• 150 g red onions (2 red onions)
• 30 g ginger (1 piece)
• 30 g horseradish (1 piece)
• 1 bunch dill
• 600 g small potatoes (triplets)
• salt
• 1 bunch chives
• 5 sprigs parsley
• 0.5 lemon
• 300 g low-fat quark
• 3 tbsp rapeseed oil
• pepper
• 2 tbsp breadcrumbs

Instructions

1. 1. Add vinegar, sugar, and 250 milliliters of water to a small saucepan.
2. 2. Add 2 bay leaves, cumin, mustard seeds, peppercorns, a chili pepper, and allspice berries.
3. 3. Heat the mixture while stirring until the sugar is completely dissolved.
4. 4. Remove the pot from the heat and let the marinade cool down.
5. 5. Rinse the matjes fillets under cold water and pat them dry with kitchen paper.
6. 6. Cut the fillets into pieces approximately 3 centimeters wide.
7. 7. Peel the onions and slice them into thin rings.
8. 8. Peel the ginger and the horseradish.
9. 9. Slice or grate the ginger and horseradish into very thin slices.
10. 10. Wash the dill and shake it dry thoroughly.
11. 11. Layer the matjes, onions, ginger, horseradish, and dill alternately in a tall bowl.
12. 12. Pour the cooled vinegar marinade over the layers.
13. 13. Cover the bowl and refrigerate for at least 24 hours to let the flavors develop.
14. 14. Wash the potatoes thoroughly.
15. 15. Cook the potatoes with their skins in boiling salted water for 15 to 20 minutes.
16. 16. Wash the chives and parsley and shake them dry.
17. 17. Cut the chives into small rings.
18. 18. Pluck the parsley leaves and chop them finely.
19. 19. Squeeze the juice from half a lemon.
20. 20. Stir the quark with 1 tablespoon of rapeseed oil until creamy.
21. 21. Season the quark with salt, pepper, and 1 to 2 tablespoons of lemon juice.
22. 22. Fold in the chives and parsley into the quark.
23. 23. Place the quark in the refrigerator to chill.
24. 24. Drain the cooked potatoes.
25. 25. Rinse the potatoes thoroughly under cold running water.
26. 26. Peel the cooled potatoes.
27. 27. Heat the remaining oil in a large non-stick frying pan.
28. 28. Fry the potatoes with one bay leaf over medium heat until golden brown on all sides.
29. 29. Season the potatoes with salt and mix in the breadcrumbs.
30. 30. Fry the potatoes for another 2 to 3 minutes, turning them occasionally.
31. 31. Remove the matjes pieces from the marinade.
32. 32. Let the matjes pieces drain well.
33. 33. Serve the matjes with the roasted potatoes and herb quark.
34. 34. Optionally serve the onion rings from the marinade on the side.

Nutrition per serving

• kcal: 578
• Protein: 40 g · Fett/Fat: 31 g · Carbs: 32 g