Matjes Wings Hamburg Style with Schnippelb. U. Speckstippe

Soak the herring in water for a few hours, cut the head into small pieces, slice lengthwise along the back and remove the middle bone, but only to the extent that the two fillets remain together at the tail. Boil the snap beans in salted water on the stove and let them drain. Make a roux of the butter and flour and pour in cow’s milk, thicken the beans with it and season. Fry the bacon cubes until light brown and crisp. Place the matie fillets with their backs against each other on the plates, spread with onion rings, separate the string beans and the hot peeled potatoes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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