1 sole; 50 g speck; flour; salt, pepper
Hamburg fish with bacon (Speckscholle)
De-scale, gut, wash and dry the fish. Dice the speck and fry it on a medium heat until crispy. Remove it from the pan and set it aside. Season the fish and coat it in flour. Fry it in the speck fat on a medium-high heat for 3-4 minutes on each side until golden. Serve on a warmed plat sprinkled with the bacon and some parsley. Drizzle with lemon juice.