Matjestatar with mango and wasabi cream

In the Middle Ages, the Dutch invented the process of maturing young herring in a brine using the fish's own enzymes. This makes the fish particularly tender and its protein even easier to digest.
Garnished with a few small onions, grabbed by the tail and then shoved vertically into the mouth: this is how our neighbors prefer to eat maties. But there are also more refined ways of preparing it.


  • Cut the maties and the flesh of the mango into small cubes.
  • Grate the zest of half a lime and add to the matjes-mango mix. Mix with three squirts of lime juice, the olive oil, salt and pepper. Pluck a tablespoon of dill and mix into the tartar.
  • Mix crème fraiche with apple juice and the wasabi paste. Season with salt and a pinch of sugar.
  • Using a serving ring, place one half of the matjestatar on each plate. Place five blobs of the wasabi cream on one side of the plate.
  • On the other side, decorate two stalks of dill and place two mango slices on top. Over all sprinkle coarsely crushed red pepper.

  • *Recipe from Cookitclever



Ingredients (for 4 persons)

8 Dutch matie fillets
2 mango
1 organic lime
2 tablespoons olive oil
Pepper from the mill
6 stalks dill
For the cream
100 g Crème Fraiche
2 tsp wasabi
2 tablespoons apple juice
1 pinch of sugar


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