To do this, finely dice the matie fillets very accurately with a sharp kitchen knife – never chop them, so as not to crush the tender flesh.
Remove the fins and the last piece of tail from the matie fillets, then cut them lengthwise into thin strips at the beginning, then diagonally into equally fine cubes. Dice shallots and cornichons minutely, chop capers if necessary, and also cut into very fine cubes. Cut the chives into thin rolls.
Gently mix all ingredients in a baking bowl and dress with mustard, a little mild apple cider vinegar and a few squirts of juice from a lemon. Grind the pepper coarsely over the top. Form the tartar into a dumpling with a tablespoon of each and arrange on appetizer plates.
Blanch (scald) the tomatoes with boiling water, rinse, skin, remove the seeds and finally cut into cubes half an inch thick. Marinate with balsamic vinegar and two spoonfuls of olive oil, seasoning with salt and pepper just before serving. Spread evenly around the tartare dumplings on the plate.
Toast the gray bread in the remaining oil until golden on both sides, grate with garlic and cut into triangles. Decorate the plates with it.
Drink: It goes well with a pilsner or a sour-fresh, very dry apple sparkling wine. Because wine or sparkling wine from grapes are difficult in harmony with Matjes.
Source of supply for the apple sparkling wine from our apple estate:
Tip: As an alternative to the fresh