Councilor`s Pot My Kind
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork fillet (s), each 50 g
- 500 g potato (s), boiled, possibly from the day before
- 1 bag / s vegetables (imperial vegetables), frozen
- 250 ml hollandaise sauce
- 1 cup crème fraîche
- 1 onion (s)
- 1 piece (s) incense bellies
- Spice (s)
Print Recipe
Pin Recipe Instructions
- Cut the smoked bellies and onions into cubes, fry them in a non-stick pan and then add the sliced potatoes. Fry the potatoes until they are brown and crispy, season with salt and pepper.
- Then distribute the fried potatoes in a baking dish. Bring a saucepan of water to the boil and cook the emperor vegetables a little shorter than described in the instructions and drain them in a sieve.
- In the pan in which the fried potatoes were fried, the fillet slices, which were previously well seasoned, are briefly seared on both sides. The emperor vegetables are spread over the fried potatoes and the hollandaise sauce on top. Finally, the fillet is spread over the vegetables or the hollandaise sauce.
- If you like, you can thicken a sauce from the frying stock in the same pan and stir in the crème fraiche. This sauce is then spread over the fillet spoon by spoon. The baking dish comes in the preheated oven for 20 minutes at 200 degrees.
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