Let the fresh matie fillets steep in 250 ml milk for 60 minutes.
Meanwhile, peel the apple, onion, cucumber and cut into small pieces together with the gherkin. Clean the carrot and grate it finely. Briefly (max. 1 minute) scald the grated carrot and the onion in boiling water.
Remove the matie fillets from the milk and place them in a large ceramic bowl.
Add the sour cream, the cream, the mayonnaise, 50 ml of milk, the natural yogurt, the crème fraiche, the white wine vinegar and the sugar.
Stir everything well. Now add the vegetables and stir again. Season to taste with pepper and salt. Then add the dill. The matie fillets must be left to infuse for at least 5 hours before eating. The dish will keep in the refrigerator for at least 3 days.