Wash the potatoes and boil in salted water for about 25 minutes. Pluck the dill tips and chop coarsely. Pound the pepper coarsely. Roll the matjes fillets in the dill and pepper mixture and set aside.

Cut the bacon into small pieces. Peel the onion and cut into rings. Cut the cucumber into slices.

Clean the beans, wash them and cook them in salted water with the savory in them for about 8 minutes until they are firm to the bite. Fry the bacon and onions in a pan until crispy. Add the cucumber slices and 40 g butter, toss and season with pepper.

Drain the peeled potatoes, drain them and peel them as desired. Drain the beans, toss in the remaining butter (20 g) in the pan, season with salt and pepper. Arrange the matjes with green beans and bacon on plates, serve with jacket potatoes.