Chicken filet with boiled potatoes and sauce Hollandaise

Name: Chicken filet with boiled potatoes and sauce Hollandaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g small, new potatoes; 500 g Chicken filet; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 40 g streaky smoked bacon; 1 (30 g) Bag of Hollandaise sauce; 125 g Butter; 7-10 Tbsp Chervil and tomato rose

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g small, new potatoes
500 g Chicken filet
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
40 g streaky smoked bacon
1 (30 g) Bag of Hollandaise sauce
125 g Butter
7-10 Tbsp Chervil and tomato rose

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime wash chicken fillet and pat dry. Fry in hot oil while turning for 10-12 minutes. Season with salt and pepper. For the sauce, clean and wash spring onions and cut into thin rings. Finely dice the bacon and leave it crispy, add the spring onions, sauté and remove. Heat 200 ml water in the bacon fat. Stir in sauce powder, bring to the boil and add butter in flakes over a mild heat. Stir in bacon-onion mixture. Drain potatoes, peel and arrange with chicken filet and sauce. Garnish with chervil and tomato rose
2
Dishes: Grindley Pottery
3
Glass: Spiegelau