Fillet pan, councilman style

Ingredients for 4 servings:

• 1 kg boiled potatoes
• 50 g bacon, diced
• 2 onions
• 1 can of chanterelles (425 ml)
• 600 g turkey breast fillet(s)
• 2 tbsp oil
• Salt and pepper, black
• 125 ml water
• 125 g whipped cream
• 1 sachet of sauce powder (Hollandaise sauce)
• 1 tbsp pepper, green, pickled

Instructions

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

Slice the cooked potatoes. Dice the bacon. Cut the meat into 8-12 slices. Heat the oil. Fry the meat for about 3-4 minutes on each side, then remove. Fry the bacon in the frying fat. Add the onions and mushrooms and fry them, then remove. Fry the potatoes in the frying fat for about 10 minutes, seasoning as desired. Heat 1/8 l water and the cream. Bring the sauce powder to a boil while stirring. Add the peppercorns. Place the potatoes, mushrooms, and fillets in an ovenproof pan, then pour on the sauce. Bake in a preheated oven at 175°C (convection oven) for about 10 minutes.