Maties with Pears, Beans and Bacon

Pear cream: Stew the pears with sugar and a dash of juice of one lemon until soft # they should still be al dente. Puree, season with banana syrup and a tiny bit of pear brandy.

Stir the crème fraîche with whipped cream until smooth and season strongly with salt and freshly ground pepper. Cut the bacon into strips and render.

Cook the bean pods in salted water, tie them into bundles with a slice of bacon. Make small boiled, peeled potatoes.

Roll up the matjes fillets and fill with crème fraîche. Pour the pear cream over the matjes form, decorate with walnut kernels and pear cut into fine slices. Serve with bean bundles, cooked peeled potatoes and bacon, garnish with savory.

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

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