… the cold fish classic from childhood! Our matjes rosé is cured in red wine vinegar, whose acidity creates a wonderful balance with the rich, fatty fillet. The sauce is made from an especially creamy yoghurt sauce and is served with fresh apple, crunchy cucumber, fragrant dill, and potatoes aromatised with linseed oil. We finish it with a touch of green chilli and a hint of dill oil – giving this wonderful dish, which grandma regularly served on Fridays, the aromatic Tim Raue twist.