Red Wine Herring

1. put sugar, red wine, wine vinegar as well as the spices in a saucepan and bring to a hearty boil once. Next, add the peeled and sliced onions and bring to a boil briefly in it, set aside and cool down.

Cut the matie fillets into bite-sized pieces and remove the onions from the broth with a slotted spoon.

Layer the matie fillets and onions alternately in a glass jar, pour the broth over them (the matie fillets must be completely covered by the liquid) and leave to cool with the lid on,

Tip: Always use aromatic spices to refine your dishes!

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