John Myers
Fillet Crust in Hollandaise
The perfect fillet crust in hollandaise recipe with a picture and simple step-by-step instructions.
- 400 g Fresh mushrooms
- 4 tbsp Oil
- 500 g Pork loin
- Salt
- Pepper White
- 800 g Floury potatoes
- 1 bag Hollandaise sauce
- 75 g Coffee cream
- 75 g Cold butter
- 150 ml Milk
- 1 bunch Spring onions fresh
- Nutmeg
- Clean the mushrooms and cut them into slices. Clean and wash the spring onions and cut into fine rings. Season the fillet with salt and pepper. Now heat 1 tablespoon of oil in a large pan and fry the fillet vigorously on all sides. Place the seared fillet in a baking dish.
- Now add another 3 tablespoons of oil to the frying oil, heat. Now fry the mushrooms in it for about 5 minutes. Then add the spring onions and fry them together briefly. Season both with salt and pepper, depending on your taste. Now put the mushroom mixture around the meat in the baking dish.
- Peel the potatoes for the mashed potatoes, wash them and cut into fine pieces. Cook in plenty of salted water. Then let it steam out in a large sieve. Press through a potato press and mix with the warm milk and 25 g butter. Season with nutmeg.
- For the hollandaise, add 125 ml of water to the saucepan and stir with the whisk. Add the coffee cream. Bring the hollandaise to the boil while stirring and then remove from the stove and melt the cold butter 50 g in it, stirring constantly.
- Preheat the oven. Top and bottom heat: 200 ° C, convection: 175 ° C. Now pour the sauce over the mushrooms and let cook for about 25 minutes.
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