Bring the milk, cream and pressed garlic to the boil in a saucepan. Season with salt, nutmeg and pepper. Wash, peel and thinly slice the potatoes. Pour these into the hot liquid, mix well and pour into a suitable casserole dish. Cook in the preheated oven for about 45 minutes at 160 ° C convection until golden yellow.
Clean and peel the asparagus. Put together with the butter on a piece of foil (shiny side inward), season with sugar, salt and pepper and pack into a packet. Cook for approx. 40 - 45 minutes at 160 ° C fan oven. (A little tip: If you want to prepare asparagus for several servings, it will cook better if it is put in the oven in several packets!)
Clarify butter, i.e. heat it in a saucepan until it is liquid, then pass it through a sieve with a kitchen towel and thus remove the whey.
Heat white wine vinegar, white wine, clove, bay leaf, shallot in large pieces, pepper and salt in a saucepan and reduce a little. Beat the reduction with the egg yolks on the water bath until frothy / creamy. Be careful not to get too hot, otherwise there will be scrambled eggs! Now slowly add the butter, stirring constantly. Season again to taste.
Sear the meat in a pan on each side and finish cooking in the oven at 160 ° C for a maximum of 10 minutes. Spice up.
Serving:
Place a shapely piece of potato gratin (e.g. with a cookie cutter) on the plate, place the asparagus next to it. Arrange the fillets on the asparagus and pour on the hollandaise sauce.
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