Filet au gratin with hollandaise sauce

Name: Filet au gratin with hollandaise sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Pork fillets (approx. 600 g); 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 (approx. 800 g) Romanesco or broccoli; 500 g Carrots; 50-60 g + some butter; 1 Bag "Preparation for Sauce Hollandaise"; 7-10 Tbsp (for 125 g butter); 100 g Whipped cream; 5 TABLESPOONS Noilly Prat or white wine (French wine aperitif); 2 TABLESPOONS flaked almonds

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Pork fillets (approx. 600 g)
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 (approx. 800 g) Romanesco or broccoli
500 g Carrots
50-60 g + some butter
1 Bag "Preparation for Sauce Hollandaise"
7-10 Tbsp (for 125 g butter)
100 g Whipped cream
5 TABLESPOONS Noilly Prat or white wine (French wine aperitif)
2 TABLESPOONS flaked almonds

Directions

1
Dab the fillets dry. Fry in hot oil for 12-15 minutes, season. Take them out and let them rest briefly
2
Romanesco clean, wash and divide into small florets. Peel, wash and cut the carrots into pieces. Cover and cook both in about 3/8 l boiling salted water for about 8 minutes. Drain, catch the cooking water
3
Spread the vegetables in a greased casserole dish. Cut open the fillets and place them on top. Heat 100 ml cooking water. Stir in sauce powder, bring to the boil. Add cream and Noilly Prat, bring to the boil again. Remove from the heat and whisk in 50-60 g butter in pieces. Season sauce to taste and pour over vegetables and fillets. Sprinkle with almonds
4
Cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes. Served with: ribbon noodles