Broccoli – potato gratin with fillet

Ingredients for 4 servings:

• 750 g potatoes
• 2 pork fillets (approx. 300 g each)
• 2 tbsp oil
• 500 g broccoli
• 1 m.-sized onion(s)
• 100 g cheese (medium-aged Gouda)
• 1 pack of Hollandaise sauce, ready-made or sauce powder
• 50 g butter
• 100 g crème fraîche
• 1 tsp mustard, medium hot
• Salt and pepper, white

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

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Wash the potatoes thoroughly and boil for about 20 minutes. Wash the meat and pat dry. Heat oil in a pan. Fry the fillets until golden brown on all sides. Then fry over medium heat for another 12-15 minutes, turning frequently. Season with salt and pepper. Trim and wash the broccoli and cut into florets. Cover and sauté in just under ¼ l of lightly salted water for 5-8 minutes. Peel and finely dice the onions. Coarsely grate the cheese. Rinse the potatoes, peel them, and slice them. Drain the broccoli, reserving the vegetable water. Heat 1/8 l of the vegetable water. Stir in the sauce mix and bring to a boil. Over medium heat, gradually stir in the butter, cheese, and crème fraîche. Season the sauce to taste with salt, pepper, and mustard. If you opt for the tetra pack version, you’ll skip the part of mixing the sauce with vegetable broth. Slice the fillets. Layer the potatoes, broccoli, onions, and fillets in a shallow baking dish. Pour the cheese sauce over the fillets and bake everything in a preheated oven (electric oven: 225°C, gas oven: mark 4) for 4-8 minutes until golden brown. Drink recommendation: rosé wine or sparkling wine.