Matjes Pickled Herring Recipe with Beet and Apple

Matjes Pickled Herring Recipe Image

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Today I present you my Matjes pickled Herring Recipe. It’s easy to do, the preparation time is about 25 minutes, cooking time one hour.

YOU can quickly raise the stars in your kitchen with this fish dish.

Pay attention to the origin when buying matie. Not all fish are the same! My recommendation:

I could taste the “Glückstädter Matjes” and it tastes wonderfully balanced. The salt content is pleasant on the palate.

Since 2015, the name has been included in the EU quality register and is allowed to bear the seal protected geographical indication (PGI).

This means: The great fish quality, the traditional production process and the guaranteed origin is now officially sealed. We would like to see something like this for meat!

For now, enjoy reading and check the tips from my kitchen. Of course I wish you good luck for later!

If you have any open questions, feel free to send them to me using the comment function at the bottom of the page.

If you like, share this article with your friends. Thanks and good luck!

1. Recipe Matjes Pickled Herring

You have read so far? That’s great! Then you are perfectly prepared to conjure this dish safely onto your plate.

I wish you good luck and a lot of fun while cooking. I am looking forward to your comments and success stories.

Matjes-Herring with Beets and Apple

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1243
Total Time 65 Min.
Preparation Time 20 Min.
Cook Time 45 Min.

Simple tutorial for the preparation of Matjes, pickled Herring with garnishes.

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Matjes Pickled Herring Recipe Image
Matjes Pickled Herring Recipe Image © Thomas Sixt



4-5 pc red beetroot (I buy small beets )
1 tbs balsamico (I use 12 years matured)
1-2 tsp walnut oil (I use cold pressed oil)


1 pc Apple
some butter
2 tbs brown sugar (I use whole cane sugar)

Matjes – young pickled herring

1 pc red onion
1 tbs Vinegar
4 pinches brown sugar
1 package Matjes (I have used Glückstädter red wine fillets)

General ingredients

4 pinches Salt
2 pinches Pepper


2-3 pc walnut kernels (I use for decoration)
2-4 leaves mint



Boiled beetroot
You can cook beetroot fresh for this dish or the day before. Please peel immediately, the skin loosens better when the beets are still warm. © Thomas Sixt Food Photographer

Boil beet

Wash the beet and boil or steam it until soft.

Afterwards peel and let it cool down a bit.

Cut the beetroot into strips
Peel the cooked beetroot, cut into slices and cut into strips.

Prepare beets

Peeled red beets in 2-3 mm thick slices, then cut into even strips.

Marinate the beetroot
Marinate the beetroot with balsamic salt and pepper.

Marinate beets

Marinate the beet with balsamic vinegar, walnut oil, salt and a little pepper in a bowl and prepare to serve.

Matjes with onions

Cut the onion into strips
Peel the red onion and cut into fine strips.

Cut onions

Cut the red onion in half, peel, cut off the root, cut the onion halves from the inside into fine strips.

Marinate the onions with some vinegar and sugar.

Marinate herring with onions
Marinate the herring with the red onions.


Cut the maties into bite-sized pieces and mix with the onions in a bowl.

Season to taste with salt and pepper.

Prepare apple

Cut the apple into moons
Cut the apple with the skin into eighths and cut out the core.

Prepare apple

Wash apple, grate dry and cut into eighths with skin.

Sliced apple pieces
The apple pieces prepared on a wooden board.

Cut apple

Cut out the core houses from the apple pieces and tour them crescent-shaped.

Apple pieces in the pan
Apple pieces with sugar and butter in the pan.

Fry apples

Briefly fry prepared apple pieces in a hot pan with the butter.

Caramelize the apple pieces
Caramelize the apple pieces with the creme brulee burner.

Caramelize apples

Add the sugar to the apple pieces and caramelize with the Crème Brulee Brenner.

Place the pan next to the stove.

Sideboards and decoration

Serve herring
Matjes with onions, beetroot and apple served on a brown background.

Arrange and serve

Drain the matjes and arrange them on the plate.

Add apples and decorate with mint.

Arrange beet salad and decorate with walnuts.

Info: Glückstädter red wine fillets are technically not Matjes but herring, taste nevertheless delicious!

2. Calories and Nutritional Values

3. Shopping List Matjes Pickled Herring

You need the following ingredients, I like to make this list at the beginning of the article, because I have already received one or the other user mail: “Thomas, shopping lists at the beginning of the article are really practical!

  • Matjes red wine filets
  • Red onions
  • Apples
  • Pumpernickel
  • Butter
  • Chives
  • Beet
  • Balsamico at least 12 years old
  • Walnut oil

In addition the usual ingredients like primal salt or Himalayan salt, black pepper, brown whole cane sugar, mint or chervil as decoration.

This herring meal is a simple, puristic and ingenious herring feast!

Says Chef Thomas Sixt
Red wine herring fillets
The red wine matjes fillets bring moments of happiness.
Original Glückstadt herring
The Original Glückstädter Matjes is an ingredient for star cuisine. with the traditionally made

4. Order of Preparation for Matjes Pickled Herring

To get into the right mood, the correct and chef 🙂 optimized order of preparation

4.1 Bete cooking made easy

Start cooking the beet very quickly. The trick with the short cooking time starts with shopping! I always choose the small beets and they are cooked in 45 minutes. Even cooked, the rana, as we call them in Bavaria, taste best.

After soft boiling, peel immediately under running water. The peel can be easily rubbed with the hands. Red beets color the hands, I don’t mind and I prefer to do without the rubber gloves. You have to feel the ingredients, then you cook better!

Boiled beetroot in the pot
Fresh boiled, peeled beets in the pot. They just look gorgeous, don’t they?
Cooked beetroot when marinating
Marinated beetroot with the balsamic vinegar and olive oil in the bowl.

I boil beet either in a pot with water and open lid or in a steam strainer over boiling water. This way the color is wonderfully preserved. Steam pressure pot? Beets turn grey and unsightly!

Says Chef Thomas Sixt about cooking the beets

4.2 Matjes and Onions

The one with the onions is the most important thing! So often when I go out to eat I get fermenting onions served on my plate. It is a shame and it annoys me. Why is there no EU initiative for proper preparation of onions? Should I apply for a job as a teacher at a vocational school? Well, now I’ve really stepped on it and I’m not even finished yet. There are still these strange tips from onions you always have to serve extra and so on… Phuuu I really can’t stand that anymore… Please do the following with the onions:

  1. Finely slice or plane the onions.
  2. Use a sharp knife
  3. Marinate the onions with some sugar and vinegar
  4. Or cut the onions freshly one minute before placing them on the plate.
  5. Please no excuses and no “have I done differently”, “heard” or “whatever”… please!
Cut the onion into strips
Peel the red onion and cut into fine strips.
Marinate herring with onions
Marinate the herring with the red onions.

Onion without fermentation: Either cut or slice very fresh shortly before serving or marinate with sugar and vinegar.

Chef Thomas Sixt on the onion thing.

4.3 Prepare Apples

Almost at the end you take care of the apples first. These need special attention today because we first carve the apples nicely and then marinate them in lemon juice and then caramelize them in the pan.

Yes, I’m serious! Make it a ceremony and let the apple be your mantra.

Cut the apple into moons
Cut the apple with the skin into eighths and cut out the core.
Apple pieces in the pan
Apple pieces with sugar and butter in the pan.
Caramelize the apple pieces
Caramelize the apple pieces with the creme brulee burner.

Cooking ceremony:

Carve apple, marinate with lemon juice, toss in a pan with butter and sugar, caramelize with crème brulee burner. Lasts 15 minutes, equivalent to praying the rosary 5 times.

Tip from Chef Thomas Sixt to get away from it all

5. Side Dishes for Matjes Pickled Herring

To the (additional) well fitting side dishes I would like to write something else. Depending on the occasion you can serve this fish dish as dinner or as a starter. So that everyone is satisfied I would like to leave you fried potatoes or potato pancakes as an idea.

fried potatoes
Fried potatoes here with onions and diced tomatoes
Potato pancakes served as a side dish.
Grated potato pancakes as side dish
Potatoes from the oven with herbs. These halved early potatoes taste very good as baked potatoes.
Baked potatoes on a baking tray with baking paper.

Buffer and Co makes people happy! You can also make very fine Rösti from thin potato julienne. They taste delicious!

Site dishes recommendation by Chef Thomas Sixt

5. Images Matjes Pickled Herring

Matjes served close-up
Matjes dish, fish salad photographed with out of focus
Vertical format Matjes with apple and beetroot
Fish salad with apple and beet, I like to serve pumpernickel with butter and chives. © Thomas Sixt Food photographer
Serve herring
Matjes with onions, beet and apple arranged with brown background. I find the play of colors wonderful. © Thomas Sixt Food photographer
Debone herring
For the Matjes I have made a detailed ingredient list. There I show you how to prepare the fish from the barrel.

6. More Ideas for Herring and Matjes

Comments, Cooking Questions and Answers

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