Gourmet gratin with filet

Name: Gourmet gratin with filet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 7-10 Tbsp Pepper; 250 g Pork tenderloin; 400 g Turkey filet; 8 thin slices of leaner; 7-10 Tbsp Bacon; 2 TABLESPOONS Oil; 2 Bag "Preparation for Sauce Hollandaise"; 100 g Whipped cream; 5-7 TABLESPOONS Noilly Prat (French; 7-10 Tbsp wine aperitif) or white wine; 75-100 g + some butter; 50-75 g Gouda cheese or Emmental cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
7-10 Tbsp Pepper
250 g Pork tenderloin
400 g Turkey filet
8 thin slices of leaner
7-10 Tbsp Bacon
2 TABLESPOONS Oil
2 Bag "Preparation for Sauce Hollandaise"
100 g Whipped cream
5-7 TABLESPOONS Noilly Prat (French
7-10 Tbsp wine aperitif) or white wine
75-100 g + some butter
50-75 g Gouda cheese or Emmental cheese

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with sugar for 15-20 minutes
2
Wash the fillets, dab dry and season with pepper. Wrap with bacon. Fry in hot oil all around for about 15 minutes
3
Lift out the asparagus and drain. Measure 1/4 l asparagus stock and pour into a pot. Stir in sauce powder and bring to the boil. Add cream and Noilly Prat, bring to the boil again. Remove from the heat, beat 75-100 g butter into pieces. Season to taste with salt and pepper
4
Place the asparagus in a large greased casserole dish. Cut the fillets open and place them next to it. Pour sauce over them. Grate cheese over it. Gratinate in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-18 minutes. Served with: new potatoes