Matjes international: Much more than fish rolls

Tempura – Asian

Mix 150 g rice flour with 150 ml ice-cold water and 2 egg whites until smooth and leave to soak for at least 20 minutes. Heat a little oil to 180°C (bubbles will rise on a dipped wooden spoon handle at this temperature). Pull four Dutch matjes fillets through the batter one after the other and deep-fry in batches until crispy. Remove and drain on kitchen roll. Serve with various dips (e.g. soy sauce, fish sauce, chilli sauce) as desired.
 

Ceviche – South American

Dice 4 matjes fillets and chop finely with a knife. Cut 4 small cooked beetroots into thin slices. Finely dice 100 g yellow cherry tomatoes, 
1 small peeled onion and 
2 chioggia beetroot and add everything to the matjes tartar. Season with 1 tbsp lemon juice, 1 tbsp cognac, 2 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper. Mix everything well and serve on 4 slices of crispbread. 
Decorate with 50 g green pea shoots.
 

Broodje – Dutch

Cut 2 small baguettes in half. 
Peel 1 red onion and 1 purple carrot and cut into thin rings and strips. Heat 150 g sea buckthorn spread and remove from the heat. Soak 3 sheets of gelatine in cold water until soft, squeeze out and stir into the warm spread. Pour the fruit juice mixture into a mould (approx. 10 x 15 cm) so that it is about 1 cm high. Then chill well in the refrigerator for 2 to 3 hours. Loosen the edge of the firm jelly mixture with a knife, turn out onto a board. Cut into small cubes. Unfold the baguettes and fill with 4 matjes fillets, vegetables and sea buckthorn 
jelly. Serve with 60 g crème fraîche 
and 2 sprigs of dill.