Asparagus with hollandaise sauce pork medallions and au gratin potatoes recipe

Asparagus with Hollandaise Sauce Pork Medallions and Au Gratin Potatoes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe combines the freshness of asparagus with the richness of hollandaise sauce, tender pork medallions, and creamy au gratin potatoes. The asparagus is lightly steamed to retain its vibrant color and crisp texture. The hollandaise sauce adds a velvety smoothness and tangy flavor that pairs perfectly with the succulent pork medallions. The au gratin potatoes provide a comforting and cheesy side dish that completes the meal.

Keywords: asparagus, hollandaise sauce, pork medallions, au gratin potatoes, recipe.

Asparagus with hollandaise sauce pork medallions and au gratin potatoes recipe details

Asparagus with hollandaise sauce pork medallions and au gratin potatoes recipe, recipe Rating: 4.9
Number of votes:157 

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