Pickled Matjes with Fennel and Thyme

Ingredients

• 8 matjes fillets
• 8 tbsp dry vermouth (e.g., Noilly Prat)
• 2 tbsp white kandis
• 4 onions
• 2 tbsp oil
• 1 tsp fennel seeds
• 5 sprigs fresh thyme
• 3 bay leaves
• 2 tbsp white wine vinegar
• ground pepper to taste

Instructions

1. 1.

   Rinse the matjes fillets, pat dry and place in a bowl.

2. 2.

   Add vermouth and kandis to a pot and gently simmer until the kandis dissolves.

3. 3.

   Peel onions and slice into rings. Heat oil in a pan. Sauté onions until translucent, then add fennel seeds, thyme, and bay leaves. Pour in the vermouth broth and vinegar. Season with pepper. Pour the liquid over the matjes fillets. Cover and refrigerate overnight to allow flavors to meld.