Trout fillet "Matjes style" with cucumber salad, cucumber ice cream & glazed apple slices




  • 2 pieces of rainbow trout approx. 320g gutted
  • salt, water
  • Matjes ripener (e.g. from Räucherteufel)

Fillet the trout and remove the bones with tweezers. (Alternatively, order ready-filleted fillets from the fishmonger)
Weigh the trout fillets and make a pickle:
For every 100 g of trout fillet, mix 100 ml of water with 7 g of salt and 5 g of matjes maturing agent from Räucherteufel until all the ingredients have dissolved.

Pickling schedule:
At 21:00, place the trout fillets in the marinade and cover and refrigerate overnight.
The next day (day 1) at 12:00 and 21:00, stir well but carefully
Repeat the process the next day (day 2).
Next day (day 3) at 12:00 noon, do a taste test and then rinse the finished trout fillets well with water and pat dry. Now remove the skin from the fillets and cover with sunflower oil in a clean container and leave to stand for a few hours.

Glazed apple slices

  • 2 red apples
  • sunflower oil
  • powdered sugar
Remove the core from the apples using a core corer. Cut the apples into 12 slices of the same size, approx. 3 - 4 mm thick. Heat some sunflower oil in a pan, add powdered sugar and lightly caramelize the apple slices. Leave to cool on some kitchen paper.

Cucumber salad

  • 1 cucumber
  • 3 heaped tablespoons of sour cream
  • 50 ml pickle water
  • 1 teaspoon medium hot mustard
  • 2 tbsp chopped dill
  • Salt, pepper, sugar & lemon to taste
Stir the sour cream with the pickle water and mustard until smooth.
Season to taste with salt, pepper, sugar and a dash of lemon juice if necessary. Cut the cucumber lengthwise with a peeler. Mix the cucumber strips with the dressing, leave to stand for a while and season if necessary.

Cucumber icecream

  • 70 g diced cucumber without seeds
  • 60 g cream (30% fat)
  • 110 g natural yoghurt
  • (2 small leaves of finely chopped mint)
  • (5 g creamed horseradish)
  • 5 g glucose syrup (e.g. from Pati-Versand)
  • salt & pepper
Heat the cream, dissolve the glucose syrup in it and then leave to cool.
Puree all the ingredients in a blender and pass through a sieve if necessary. Season to taste with salt and pepper. Pour into the pre-cooled ice cream maker and stir until creamy.

mustard caviar

  • 30 ml water
  • 40 ml white wine vinegar
  • 1 garlic clove
  • 5 g salt
  • 1 bay leaf, 2 crushed juniper berries,
  • 3 crushed peppercorns and 3 crushed allspice seeds, 1 small sprig of thyme
  • 60 g mustard seeds
  • 50 g honey
Bring all the ingredients (except the mustard seeds and honey) to the boil and then strain. Then add the honey and mustard seeds, simmer for approx. 5 minutes and pour into sealable jars while still hot. Store in the fridge until ready to use.


Cranberries, mustard caviar, dill, etc.

We hope you enjoy cooking them and wish you bon appétit!

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