PREPARATION Place the matie fillets briefly in cold water. Remove from water and pat dry well with kitchen paper. Cut the tomato crosswise, scald briefly, rinse and skin. Then quarter, core and cut into small cubes. PREPARATION Cut shallot, pickled gherkin and matie fillet into very small cubes and mix well with the finely chopped tomato. Mix in the chopped chives. Carefully fold in white balsamic vinegar and olive oil and season everything with pepper. Fill the tartar into metal rings (about 5 cm in diameter and 4 cm high) and spread with crème fraîche. Using a cookie cutter, cut the pumpernickel slices into 5 cm diameter slices as well. Heat some olive oil in a pan and lightly fry the bread slices in it on both sides. Take them out again and place them on plates. Using a palette or a spatula, carefully place the Matjestatar towers on the bread slices and remove the rings. Garnish the turrets with dill tips and sprinkle with salt and pepper.
Preparation Tip:
FOR SPECIAL HURRY Use the mildest possible fillet of matie, which only needs to be rinsed briefly in cold water. Cut the tomato unpeeled into small cubes.
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