Asparagus with hollandaise sauce pork medallions and au gratin potatoes recipe

Asparagus with Hollandaise Sauce Pork Medallions and Au Gratin Potatoes recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Asparagus with hollandaise sauce pork medallions and au gratin potatoes recipe, recipe Rating: 4.8
Number of votes:146 

Ingredients

500 g	asparagus, woody ends removed
1 tbsp	butter
	sugar
1 dash(es)	white wine vinegar
1	shallots, chopped
60 ml	dry white wine
1	clove
1	bay leaf
	salt and pepper, to taste
150 g	butter
2	egg yolks
500 g	potatoes, floury variety, peeled and finely sliced
1 clove(s)	garlic, minced
150 ml	milk
100 ml	single cream
	freshly grated nutmeg
4 small	pork fillet medallions, appr. 65g each
	oil, for frying

Instructions

In a saucepan, bring the milk with cream and garlic to a boil. Season with salt, nutmeg and pepper. Add the potato slices into the hot liquid. Mix well and transfer all into a shallow casserole dish. Bake in the preheated oven at 160°C for 45 minutes, fan on, or until golden and done.

Place the asparagus onto a large sheet of aluminium foil. Season with sugar, salt and pepper. Seal to a package and bake in the oven at 160°C, fan on, for 40-45 minutes.

Heat the butter in a saucepan until melted. Afterwards strain the butter through a sieve, lined with cheesecloth into a bowl.

In a saucepan heat the wine with vinegar, clove, bay leaf and shallot and boil down a bit. Strain through a sieve into a bowl over a hot water bath. Add the egg yolks and whisk until frothy. Attention: not too hot, otherwise you get scrambled eggs! Now, by and by whisk in the butter. Season to taste with salt and pepper.

Briefly fry the pork medallions in a pan from both sides. Transfer into the oven at 160°C and cook for 10 minutes. Season with salt and pepper.

To serve:
Transfer some potato gratin onto each plate. Place the asparagus next to the gratin. Top the asparagus with the medallions. Pour over Hollandaise sauce and serve immediately.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
tricky
Calories per portion:
n/a