Matjes herring with bacon and onions

Name: Matjes herring with bacon and onions (Matjesfilet mit Speckstippe)
Cuisine: German
Ingredients: 1 kg/2¼ lb potatoes, peeled; 1 kg/2¼ lb green beans, trimmed; 100 g/3½ oz butter; 200 g/7 oz bacon, diced; 3 onions, 2 chopped and 1 sliced into fine rings; 8 matjes herring fillets; 15 ml/1 tbsp chopped fresh savory; salt and ground white pepper; salt and ground white pepper

Matjesfilet mit Speckstippe

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Formerly a fish for the poor man’s table, nowadays matjes herring is a delicacy. It is young fish, caught in the Atlantic during May and June, and is very tender, with pink flesh and a silvery skin. If you find the salty taste too strong, soak the fillets in milk for a couple of hours before cooking for a milder flavour.

Ingredients

1 kg/2¼ lb potatoes, peeled
1 kg/2¼

Europe
Germany
Main course
Gluten-free
June
May

Method

Boil the potatoes in salted water until tender. Meanwhile, cook the trimmed beans in boiling salted water for 6-8 minutes, then drain and refresh under cold running water. They should still be crisp with a fresh green colour.
Heat the butter in a