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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|500 g||asparagus, woody ends removed|
|1 dash(es)||white wine vinegar|
|60 ml||dry white wine|
|salt and pepper, to taste|
|500 g||potatoes, floury variety, peeled and finely sliced|
|1 clove(s)||garlic, minced|
|100 ml||single cream|
|freshly grated nutmeg|
|4 small||pork fillet medallions, appr. 65g each|
|oil, for frying|
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.
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.
ca. 30 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Asparagus with hollandaise sauce pork medallions and au gratin potatoes recipe
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