Pork fillets au gratin with Romanesco, carrots and Sauce-Hollandaise

Name: Pork fillets au gratin with Romanesco, carrots and Sauce-Hollandaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Pork fillets; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 800 g) Head Romanesco; 500 g Carrots; 1 (30 g) Bag of Sauce Hollandaise for 125 g butter; 125 g Butter; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Pork fillets
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 800 g) Head Romanesco
500 g Carrots
1 (30 g) Bag of Sauce Hollandaise for 125 g butter
125 g Butter
2 TABLESPOONS flaked almonds
7-10 Tbsp Basil

Directions

1
Wash the fillets and dab dry. Fry them all around in hot oil. Season with salt and pepper. Cook for 12-15 minutes at medium heat. In the meantime clean and wash Romanesco and divide into small florets.
2
Peel and wash the carrots and cut them into fine pieces. Cook the vegetables in boiling salted water for about 8 minutes, then spread in an ovenproof dish. Cut open the fillets and place them on the vegetables. For the sauce heat 125 ml water.
3
Stir in sauce powder, bring to the boil. Cut the butter into pieces and fold it in at low heat. Drizzle sauce over vegetables and pork fillets. Sprinkle with almonds. Gratinate in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
4
Serve garnished with basil.