Ingredients
Fillet of pork:
- 3 twigs oregano
- 5 stalks sage
- 3 cloves of garlic
- 1 tbs black pepper (coarsely ground)
- 1 ts sweet paprika powder
- 5 tbs rapeseed oil
- 8 fillet of pork medallions
- 1 onion
- 20 ml red port wine
- 400 ml fish broth
- salt
- cornstarch to thicken, as desired
Asparagus:
- 1 kg white or green asparagus
- 2 tbs rapeseed oil
- 3 tbs lime olive oil
- 3 tbs white balsamic vinegar
- salt, pepper
- sugar
Hollandaise sauce:
- 1 tbs white balsamic vinegar
- 4 tbs water
- 2 tbs white wine dry
- 6 peppercorns
- 2 egg yolk
- 100 g butter, melted
- lemon juice
- salt, pepper
Preparation
Fillet of pork:
1. Remove oregano and sage from the stems, peel the garlic, very finely chop everything. Stir with pepper, ground paprika, and oil. Rub mixture on medallions. Cover and marinate in the fridge for approx. 2 hours.
2. Peel and finely dice the onion. Heat the pan 24 cm on highest level up to the roasting window, switch to a low level, place the medallions in the pan, and roast until the turning point is reached.
3. Turn over the medallions, roast again until the turning point is reached. Remove the medallions, season with salt and pepper. Peel and finely cut the onion, roast in the same pan, deglaze with port wine and meat broth, vigorously reduce.
4. Add a little thickener (stirring it together with a little water first) if you prefer, then season to taste. Add medallions to the sauce, let stand for a few more minutes on the switched-off hob.
Asparagus:
5. Peel the entire stalk of the white asparagus and only the bottom third of the green asparagus. Add dripping wet to the pan 28 cm. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.
6. At the end of the cooking time, remove the asparagus, let cool a little and cut diagonally into pieces.
7. Clean the pan 28 cm. Stir the asparagus pieces with the rapeseed oil. Heat the pan on highest level up to the roasting window, switch to a low level, place the asparagus pieces in the pan and roast until pale brown while turning. Mix together with the rest of the ingredients and season to taste.
Hollandaise sauce:
8. Put the balsamic vinegar, water, and wine with the peppercorns in the pot 16 cm, reduce by half. Let cool a little, remove the peppercorns.
9. For the sauce, beat the egg yolks into the wine broth with a whisk. Switch the hob to a low level, gradually add lukewarm butter.
10. Keep beating the sauce vigorously until you have a light yellow, creamy sauce. However, do not allow the sauce to boil. Season to taste with salt, pepper, and lemon juice.
Tip
- Pro tip: Add some wild garlic paste to the hollandaise. Not only is it really delicious, but the fresh green color looks very nice too. Puree clean and dry wild garlic leaves with oil into a homogeneous paste and season with salt. Store in a screw-top jar in the fridge. Alternatively, a basil paste can also be made.
This recipe has been tested and approved by AMC.
Reviews