PREPARATION:
1. Soak the herrings in cold water for circa one hour (changing from time the water and checking the salt content). Should they still be too salty after one hour, change the water and soak them for another 30 minutes and put them into a bowl. Then cut them into bigger pieces.
2. The seafood mix should be defrosted. Then mix the seafood mix and the herring pieces and put them into the fridge.
3. Tomato sauce: Cut the onion in small cubes and then fry them gold brown. Add the garlic puree under exact und vigorous stirring to avoid its burning. Once the garlic has released its smell, add the tinned tomatoes, bay leave, allspice, herbs de Provence and mix all ingredients well. Cook them at a very low heat until the tomatoes become tender. They should be so tender so it could be possible to mix them with a whisk without any problems, so in the sauce shall be present small tomato pieces.
4. Prepare the vegetable consommé of root vegetables as desired.
5. Peel the root vegetables and cut in thin stripes (Julienne). Cut the red onion in thin flakes.
6. Add olive oil to a heated pot and then the anchovy’s fillets. Stir until the fillets fall apart, add the Julienne-vegetables and tarragon. Fry for one minute.
7. Add the herrings (and optionally the seafood), mix and pour white wine over (and optionally the aniseed schnapps). Stir everything.
8. Pour the vegetable consommé and the tomato sauce over. Mix well and boil.
9. Serve the soup with chopped parsley.
Bon Appetit!
1. Soak the herrings in cold water for circa one hour (changing from time the water and checking the salt content). Should they still be too salty after one hour, change the water and soak them for another 30 minutes and put them into a bowl. Then cut them into bigger pieces.
2. The seafood mix should be defrosted. Then mix the seafood mix and the herring pieces and put them into the fridge.
3. Tomato sauce: Cut the onion in small cubes and then fry them gold brown. Add the garlic puree under exact und vigorous stirring to avoid its burning. Once the garlic has released its smell, add the tinned tomatoes, bay leave, allspice, herbs de Provence and mix all ingredients well. Cook them at a very low heat until the tomatoes become tender. They should be so tender so it could be possible to mix them with a whisk without any problems, so in the sauce shall be present small tomato pieces.
4. Prepare the vegetable consommé of root vegetables as desired.
5. Peel the root vegetables and cut in thin stripes (Julienne). Cut the red onion in thin flakes.
6. Add olive oil to a heated pot and then the anchovy’s fillets. Stir until the fillets fall apart, add the Julienne-vegetables and tarragon. Fry for one minute.
7. Add the herrings (and optionally the seafood), mix and pour white wine over (and optionally the aniseed schnapps). Stir everything.
8. Pour the vegetable consommé and the tomato sauce over. Mix well and boil.
9. Serve the soup with chopped parsley.
Bon Appetit!
FISH SOUP WITH HERRING À LA MATJES,
ANCHOVIES FILLETS, JULIENNE-VEGETABLES
- 200 g Herrings à la Matjes
- 100 g carrots
- 100g celeriac
- 100 g parsley root
- 50 g red onion
- 20 g anchovy fillets
- a Pinch of dried tarragon
- 150 ml tomato sauce
- 20 g parsley
- 50 ml oil or olive oil
- 50 ml white wine
- 100 g seafood mix - optional
- 50 ml Pernod, Pasts – aniseed schnapps - optional
- 1000 ml vegetable consommé
- 400 g peel tomatoes (in a can)
- 100 g onion
- 30 g garlic puree
- 3 bay leaves
- 5 squashed allspice grains
- a pinch of herbs de Provence
- salt and pepper to season to taste
- a pinch of sugar to season to taste at the end The remaining sauce can be served with noodles.
Tomato sauce:
FISH SOUP WITH HERRING À LA MATJES,
ANCHOVIES FILLETS, JULIENNE-VEGETABLES
- 200 g Herrings à la Matjes
- 100 g carrots
- 100g celeriac
- 100 g parsley root
- 50 g red onion
- 20 g anchovy fillets
- a Pinch of dried tarragon
- 150 ml tomato sauce
- 20 g parsley
- 50 ml oil or olive oil
- 50 ml white wine
- 100 g seafood mix - optional
- 50 ml Pernod, Pasts – aniseed schnapps - optional
- 1000 ml vegetable consommé
- 400 g peel tomatoes (in a can)
- 100 g onion
- 30 g garlic puree
- 3 bay leaves
- 5 squashed allspice grains
- a pinch of herbs de Provence
- salt and pepper to season to taste
- a pinch of sugar to season to taste at the end The remaining sauce can be served with noodles.
Tomato sauce:
PREPARATION:
1. Soak the herrings in cold water for circa one hour (changing from time the water and checking the salt content). Should they still be too salty after one hour, change the water and soak them for another 30 minutes and put them into a bowl. Then cut them into bigger pieces.
2. The seafood mix should be defrosted. Then mix the seafood mix and the herring pieces and put them into the fridge.
3. Tomato sauce: Cut the onion in small cubes and then fry them gold brown. Add the garlic puree under exact und vigorous stirring to avoid its burning. Once the garlic has released its smell, add the tinned tomatoes, bay leave, allspice, herbs de Provence and mix all ingredients well. Cook them at a very low heat until the tomatoes become tender. They should be so tender so it could be possible to mix them with a whisk without any problems, so in the sauce shall be present small tomato pieces.
4. Prepare the vegetable consommé of root vegetables as desired.
5. Peel the root vegetables and cut in thin stripes (Julienne). Cut the red onion in thin flakes.
6. Add olive oil to a heated pot and then the anchovy’s fillets. Stir until the fillets fall apart, add the Julienne-vegetables and tarragon. Fry for one minute.
7. Add the herrings (and optionally the seafood), mix and pour white wine over (and optionally the aniseed schnapps). Stir everything.
8. Pour the vegetable consommé and the tomato sauce over. Mix well and boil.
9. Serve the soup with chopped parsley.
Bon Appetit!
1. Soak the herrings in cold water for circa one hour (changing from time the water and checking the salt content). Should they still be too salty after one hour, change the water and soak them for another 30 minutes and put them into a bowl. Then cut them into bigger pieces.
2. The seafood mix should be defrosted. Then mix the seafood mix and the herring pieces and put them into the fridge.
3. Tomato sauce: Cut the onion in small cubes and then fry them gold brown. Add the garlic puree under exact und vigorous stirring to avoid its burning. Once the garlic has released its smell, add the tinned tomatoes, bay leave, allspice, herbs de Provence and mix all ingredients well. Cook them at a very low heat until the tomatoes become tender. They should be so tender so it could be possible to mix them with a whisk without any problems, so in the sauce shall be present small tomato pieces.
4. Prepare the vegetable consommé of root vegetables as desired.
5. Peel the root vegetables and cut in thin stripes (Julienne). Cut the red onion in thin flakes.
6. Add olive oil to a heated pot and then the anchovy’s fillets. Stir until the fillets fall apart, add the Julienne-vegetables and tarragon. Fry for one minute.
7. Add the herrings (and optionally the seafood), mix and pour white wine over (and optionally the aniseed schnapps). Stir everything.
8. Pour the vegetable consommé and the tomato sauce over. Mix well and boil.
9. Serve the soup with chopped parsley.
Bon Appetit!
