The best taste, of course, the first mildly salted maties, which are landed every year in June. There you can save the watering. Simply remove the guts, head, bones and head. Remove the skin and – without any rinsing – arrange them end to end on a platter lined with ice cubes. Garnish with lettuce leaves, onion rings (1) and juniper berries.
Cook the potatoes in their skins until tender.
The cooked, peeled potatoes are served with a classic bacon and onion sauce:
Finely diced bacon is rendered in a frying pan.
Quarter the onions (2) and add to the crispy bacon form. Make sure the onions are translucent but no longer brown.
Brought into Mm-format by Herbert Schmitt (2:2446/430.7) **
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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