Three-Variety Matjes Salad

Ingredients

• 1 Carrot
• 1 tbsp plant oil
• 1 star anise
• 1 piece cinnamon bark
• 1 bay leaf
• 4 tbsp herb vinegar
• 1 tsp Honey

Instructions

1. 1.

   For the onion marination, peel, halve and slice the onion into strips. In a hot pot, sauté in oil until golden brown. Sprinkle with powdered sugar and caramelize. Deglaze with vinegar and 75 ml water. Add juniper berries and let cool to lukewarm.

2. 2.

   For the spice marination, peel the carrot and cut into thin slices. Briefly sauté in a hot pot with oil. Add star anise, cinnamon, and bay leaf for a short time, then deglaze with vinegar and 75 ml water. Remove from heat, stir in honey, and let cool to lukewarm.

3. 3.

   For the citrus marination, wash the orange and lemon hot, dry rub them, and zest their peels into strips. Then thoroughly peel and cut out the fillets. Squeeze the juice of the pulp remnants. Wash and trim spring onions, cutting them diagonally into rings. Briefly sauté in hot oil in a pot. Deglaze with fruit juice and 2–3 tbsp water, add sugar and peppercorns with the zest, remove from heat, add the fruit fillets, and let cool to lukewarm.

4. 4.

   Rinse the matjes fillets, pat dry, and cut into bite‑size pieces. Divide each cooled marination into thirds and pour over the fish in a bowl. Refrigerate for at least 2 hours.

5. 5.

   Serve arranged on plates.