Chicken fillet Romanesco gratin à la Didi

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 2 tbsp sunflower oil
• n. B. salt and pepper, white
• 400 g Romanesco
• 250 ml hollandaise sauce
• 50g Gouda
• 10 cherry tomatoes
• e.g. basil, shredded
• 30 g butter
• n. B. Fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the meat, pat dry, and cut into 8 medallions (50g each). Heat oil in a pan and fry the meat on both sides until golden brown. Season with salt and pepper. Set aside. Trim and wash the Romanesco, then cut into florets. Cook in boiling salted water for 2 minutes. Drain, refresh, and allow to drain. Heat the hollandaise sauce. Stir in the butter. Grate the cheese and stir it into the sauce. Grease a baking dish. Place the medallions and Romanesco in the dish. Spread the sauce over the top. Bake in a preheated oven (convection oven: 175°C) for 15-20 minutes. Meanwhile, wash and quarter the cherry tomatoes. Sprinkle the casserole with tomato quarters and garnish with basil.