Matjes Pickled Herring Housewives Style Recipe

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Today I come to your kitchen with the Matjes Pickled Herring housewife style recipe!

The popular preparation of marinated fish is done in a short time and tastes simply delicious.

To make it a little bit more exciting, I have put together two variations for you.

The pure preparation time is about 25 minutes, cooking time is one hour. You can quickly delight your loved ones with this fish dish.

This article contains editorial advertising and is a benefit for you: A few days ago I received the fish package from Plotz and was totally happy about the sensational products.

The Matjes from Glückstadt is already something special and you can order delicious fish until the end of the year with a discount of 10% directly to your door. More about this later!

The name “Glückstädter Matjes” was included in the EU quality register in 2015 and now carries the seal protected geographical indication (PGI):

Fish in top quality, traditionally produced, without chemicals and on top of that you can shine at the table with bragging knowledge.

For now I wish you a lot of joy while reading. Feel free to check my tips and write me if you have a cooking question. Share this article with your friends. Good luck and bon appétit!

1. Recipe Matjes Housewife Style

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 Housewife Style

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.

Tutorial for preparing young herring Matjes houswife style.

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Matjes housewife style
The Matjes Hausfrauenart usually comes with onions, apples and a creamy cold sauce on the plate. Pickles and beets are popular additions. © Thomas Sixt Food Photographer



4-5 pc beetroot (I buy small beets )
1 tbs Vinegar (I use apple vinegar)
1-2 tsp Sunflower oil (I use cold pressed oil)


1 pc Apple
1 pc Lemon (I use the juice)

Matjes young pickled Herring

1 pc red onion
1 tbs Vinegar
4 pinches Sugar
1 package Matjes – young pickled Herring (I also use smoke matjes)


1 cup Plotz sauce by housewives type (Recommendable, tastes great with)
1 cup Créme Fraîche (for do-it-yourself)
1 cup Sour cream (for do-it-yourself)
1 tbs lemon juice (for do-it-yourself)

General spices

4 pinches Salt
2 pinches Pepper
4 pinches Sugar


2 twigs dill (For the decoration I use)
1/4 bunch chives



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

Prepare beets

Wash the beet and boil or steam it until soft.

Afterwards peel and let it cool down a bit.

Beetroot cut into pieces
Beetroot cut into eighths or sixteenths.

Cut beets

Cut peeled red beets into eighths or sixteenths and marinate lukewarm in a bowl with salt, pepper, sugar, vinegar and oil.

Boil the potatoes

Cooked potatoes
Boiled potatoes in the pot. For jacket potatoes, cooking in the shell has proven itself, the great tubers stay more tasty this way! © Thomas Sixt Food Photographer

Boil potatoes

Boil the potatoes in a pot with salted water or in a steam strainer over boiling water until soft and then peel them.

Season the peeled potatoes with salt and keep warm for later serving.

Prepare apple cubes

Cut apple cubes
Cut the apple cubes and quickly marinate with lemon juice. That way the apple won't turn brown! © Thomas Sixt Food Photographer

Prepare apple

Wash apple, grate dry and cut into slices and fine cubes with the skin.

Then marinate the apple cubes in a bowl with lemon juice and some sugar.

Housewife style sauce

Fondue and raclette sauces 8 sauces and derivatives
Fondue sauces picture with herbs, garlic and lemon.

Prepare sauce

Either order the sauce at Plotz or mix créme fraîche with sour cream, salt, pepper, sugar and lemon juice and serve.

Decoration and table styling

Matjes housewife style
The Matjes Hausfrauenart usually comes with onions, apples and a creamy cold sauce on the plate. Pickles and beets are popular additions. © Thomas Sixt Food Photographer


Drain the matjes and arrange them on the plate. Sprinkle apple cubes on top.

Arrange the sauce, potatoes and beet on the plate and decorate with the herbs and Onion.

Bon appetite!

Drinks tip:

A cool beer, a dry white wine, Prosecco and an Aquavit go well with it.

2. Calories and Nutritional Values

3. Ingredients Overview for Matjes Hausfrauenart

In the introduction I promised you two variations and because you need different ingredients, I’ll start right away. In any case you need the delicious Matjes, you can get them in the supermarket or you can order the delicious fish directly at Plotz with a price advantage.

Glückstadt Matjes from Plotz
Glückstädter Matjes g.g.A. comes from Glückstadt in Germany. It is traditionally prepared and pickled herring.

3.1 Variant 1 with less cooking

  • Filet of matje from Glückstadt
  • Sauce housewife style from Plotz
  • Red onions
  • Apples
  • Potatoes
  • Optional beet

3.2 Variant 2 with more self cooking

  • Filet of matje from Glückstadt
  • Sour cream, creme fraiche, lemon juice
  • Red onions
  • Apples
  • Potatoes
  • Optional beet

Add the ingredients from the kitchen drawer: primal salt or Himalayan salt, black pepper, brown whole cane sugar, also some chives from the garden.

Housewife-style sauce from Plotz, tastes very balanced and delicious and saves time.

Chef Thomas Sixt also recommends ready-made sauces, if they taste delicious!
Plotz cold sauces for fish
I rarely recommend ready-made sauces. Today I make an exception. The Plotz sauces taste delicious and are a time and work saver if the worst comes to the worst. You can order the sauces right away. Shelf life is given!

4. Side dishes for Matjes Housewife Style

Let’s take care of the inserts first. Potatoes and beetroot can be cooked at the same time, but please use extra pots.

In addition to cooking in salt water, a pressure cooker or a steam cooker can be used, if available.

Did you know: More vitamins are retained when prepared in steam, so it is worth buying a suitable, high-quality pot with a steam strainer.

Recommends Chef Thomas Sixt on the subject of cooking pots

4.1. Red beets

I always buy the smaller beets because they are softened in a good 45 minutes. Fingers away from the precooked beets or the beets in the glass. Only fresh and tasty vegetables are put on the table here!

You can peel the beets under cold running water after soft boiling. This is the best way to loosen the skin.

How can you tell that the beets are ready? Pierce a turnip with a fine fork or wooden skewer. If it yields softly, the turnip is cooked to the end. 🙂 Don’t be frightened, the turnips bleed a little, but that doesn’t matter.

Chef Thomas Sixt about beet cooking

After peeling, you can cut the beets into eighths or sixteenths and marinate them with some vinegar, salt, pepper and sugar.

Beetroot with balsamic vinegar
For beetroot salad I have already created an extra post.
Boiled beetroot in the pot
So that it goes faster, I show you the boiled, peeled beets in the pot. They just look gorgeous, don’t they?

Freshly cooked red beets taste best. Pre-cooked and out of the jar are third choice!

Says Chef Thomas Sixt about the beets

4.2 Potatoes

Buying and cooking potatoes also needs to be learned. I am always happy when I discover unpacked goods. Then I can choose the potatoes in size exactly according to the way they are prepared.

I like mainly waxy potatoes for this dish. This potato tastes also without butter or and the sauce sticks well to it. New potatoes would be another option, you can even serve them with skin.

Boil the potatoes in salted water or in a steamer pot until soft. When cooking in salted water, you can add a teaspoon of caraway seeds and a few parsley stalks. This is good for the taste and is not mentioned in any recipe!

Cooked potatoes
Boiled potatoes in a pot. For jacket potatoes, cooking in the skin has proven to be a good idea, so the great tubers remain more delicious! © Thomas Sixt Food photographer

More insert ideas: Fried potatoes or potato pancakes go well with this fish dish!

Recommends Chef Thomas Sixt
fried potatoes
Fried potatoes here with onions and tomato strips are a delicious side dish. © Thomas Sixt Food Photographer
Potato pancakes served as a side dish.
Grated potato pancakes or potato pancakes as side dish, served with thyme as decoration. © Thomas Sixt Food Photographer

4.3 Matjes and onions

I left out the onion on the recipe picture above on purpose. This is certainly polarizing and I am looking forward to the comments about the missing onion.

If you want to serve onions with it, either cut the onions fresh into thin slices or onion rings just before serving or marinate the onions with some vinegar and sugar.

Vinegar and sugar prevents fermentation of the onion

Recommends Thomas Sixt when handling the onions for matjes
Cut the onion slices
Cut fresh onions finely and thinly, this works better with a sharp knife!

4.4 Apple cubes

Today the apple cubes come with the skin on the plate. This looks appealing and the vitamins are preserved. The apple cubes should retain their beautiful color, so marinate them with lemon juice immediately after cutting and prepare them for later serving.

Cut apple cubes
Cut the apple cubes and quickly marinate them with lemon juice. That way the apple will not turn brown! © Thomas Sixt Food photographer

Cooking ceremony:

Take your time when cutting the apple. Evenly cut cubes look better!

Tip from Chef Thomas Sixt for a nice plate decoration
Matjes housewife style portrait format
Matjes filets arranged in a housewife-style with the classic side dishes of potatoes, onions, apples, beet and pickles.

5. More ideas for herring and matjes

Comments, Cooking Questions and Answers

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