Asparagus-Potato-Filet-Gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and drain the asparagus. Peel the white asparagus and cut off the lower woody ends. Peel only the lower third of the green asparagus and cut off the woody ends.

2. 2

   Peel and wash the potatoes and cook in salted water for about 20 minutes. Put white asparagus in plenty of boiling salted water, add some sugar and a teaspoon of butter and cook for 15-20 minutes, depending on the thickness.

3. 3

   10 minutes before the end of the cooking time add green asparagus and cook. In the meantime season the chicken filet with salt and pepper. Heat the oil in a pan and fry the fillets in it for about 5 minutes on each side.

4. 4

   Remove and keep warm. Melt 200 g butter and remove from the stove. Put the egg yolk and orange juice in a metal bowl and beat over a hot water bath until frothy. Add butter drop by drop, stirring constantly.

5. 5

   Season the finished sauce with salt, pepper and orange peel. Cut the chicken filet into slices. Drain the asparagus well and put it in a large casserole dish. Drain the potatoes and let them evaporate.

6. 6

   Spread the potatoes and chicken fillets around the asparagus. Pour orange-hollandaise sauce over it. Cook in the oven under the preheated grill for about 5 minutes. Serve garnished with parsley and orange wedges.

Nutrition Facts

KCAL
800 kcal

CARBS
32 g

FATS
54 g

PROTEINS
46 g