Pork Medallions with Potato and Chickpea Croquettes
Total Time2 hours hrs 45 minutes mins
Servings: 5 people
Potato croquettes
- 1 Pt. Cherry tomatoes
- 1 Pt. Mini carrots
- 1 Pc. Vanilla pod
- Olive oil
- 1 kg Waxy potatoes
- 3 Pc. Egg yolk
- 1 pinch Salt
- 1 pinch Nutmeg
- 3 tbsp Flour
- 2 Pc. Eggs
- 3 tbsp Breadcrumbs
- Fat for deep-frying
Chickpea croquettes
- 400 g Chickpeas
- 2 tbsp Sour cream
- 3 Pc. Egg yolk
- Salt and pepper
hollandaise sauce
- 250 g Butter
- 3 Pc. Egg yolk
- 3 tbsp White wine essence
- 1 tbsp Lemon juice
- Salt and pepper
pork filets
Wash the meat, pat dry and remove the tendons. Then vacuum and cook in the Sous Vide for 90 minutes at 60 degrees. In the meantime, skewer the vegetables, scrape out 1-2 vanilla pods and vacuum seal with olive oil. Be careful not to vacuum seal too tightly, so that neither the vegetables are squashed nor the skewers perforate the bags. Place the vegetable skewers in the sous vide for the last 15 minutes and cook with them.
Remove the meat, pat dry again and sear it on all sides. Season with salt and pepper, cut into 3-4 cm thick slices and place on the plate. Put the spit over it as if you were building a bridge.
hollandaise sauce
First bring the wine with a shallot and the pepper to the boil and simmer for about 5 minutes. Melt butter in a saucepan, but do not heat it! Put the egg yolks with lemon juice, water and salt in a saucepan and place it in a hot water bath. Stir with a whisk (better an electric mixer) until the mixture is creamy. Take the saucepan out of the water bath (otherwise the sauce will curdle) and gradually add the melted butter, first teaspoon by teaspoon, then by tablespoon, while stirring constantly. Season to taste with salt, pepper and cayenne pepper and serve immediately.
Serving: 100g | Calories: 187kcal | Carbohydrates: 14g | Protein: 7.6g | Fat: 11g