Matjes with Jacket Potatoes, Beans and Bacon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 400 g beans, reen
- 150 g onion (s)
- 100 grams bacon
- 1 tablespoon butter
- 5 tablespoon balsamic vinegar
- 250 ml chicken broth
- 1 teaspoon sugar
- 8 herring fillet (s)
- 1 bunch chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes for 25 minutes, drain them and then peel them. Clean the beans and cook in salted water for 10 minutes, then drain off the cooking water.
- Peel the onions and chop 2/3, cut the rest into thin rings. Cut the chives into rolls.
- Also dice the bacon and fry in a pan without fat. Add the butter and the onion cubes, sweat them until translucent, then deglaze with the stock and vinegar and bring to the boil. Season with salt and pepper and add the chives to the sauce.
- Rinse the matjes fillets, pat dry and cover with the onion rings. Serve with the potatoes, green beans and the bacon sauce.
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