Pike, “Matjes style”
The pike is known to be a fish that feels at home in the lakes of Mecklenburg. It feels all the more at home in Lake Stechlin, which with its 70 meters depth (the deepest lake in Brandenburg) and its pure water offers a habitat that is otherwise only found in lakes in the Alps and their foothills. Pike isn’t immensely famous/popular as a food fish, although there isn’t any particular reason for that in terms of taste. In any case, it really gets to shine prepared Matjes-style by Martin Böttcher and co: first it is matured in brine, then pickled in oil with spices, allspice, pepper and onions. Due to the maturing process in the brine, the pike gains an amazing consistency as you probably have never seen with this fish. An absolute gem and a true delicacy!
Perfect with a slice of good bread or peeled potatoes, cream cheese from Erdhof Seewalde or sour cream.
Alternatively, make a “Häckerle-Salat”: chop up the fish, some boiled eggs, onion, and pickled gherkins and add dill and apple to taste, among with a little bit of the pike’s own oil.