Fillet Vegetable Gratin

Name: Fillet Vegetable Gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Carrots; 1 (approx. 400 g) Kohlrabi; 500 g green asparagus; 7-10 Tbsp Salt; 600–700 g Pork fillet (approx. 2 fillets); 12 discs Bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Hollandaise sauce bag; 50 g cold butter; 100 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Carrots
1 (approx. 400 g) Kohlrabi
500 g green asparagus
7-10 Tbsp Salt
600–700 g Pork fillet (approx. 2 fillets)
12 discs Bacon
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Hollandaise sauce bag
50 g cold butter
100 g Whipped cream

Directions

1
Clean, wash and drain the carrots and kohlrabi. Cut carrots into slices, kohlrabi into slices. Wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus into pieces.
2
Covered carrots and kohlrabi and stew in little boiling salted water for about 10 minutes. Add asparagus after about 5 minutes and cook. Pour vegetables onto a sieve, drain and collect vegetable water.
3
Wash the pork fillets, dab dry and cut into about 12 medallions. Wrap medallions with bacon. Heat oil in a large pan and fry the medallions until crispy, turning them over. Season with salt and pepper.
4
Put the vegetables and medallions in an ovenproof dish. For the sauce, measure 1/8 litre of cooled vegetable water and place in a small pot. Stir in the sauce powder and bring to the boil while stirring. Switch off the stove.
5
Cut the butter into pieces and embezzle. Stir in cream. Season sauce with pepper and spread over vegetables and medallions. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes.