Summary

Ingredients

• 1 ½ kg pork fillet (s) or chicken fillet
• 500 g mushrooms
• 250 g chanterelles, or
• 370 ml chanterelles, in a glass
• 1 medium onion (s)
• 1 teaspoon thyme, dried
• 2 tablespoons oil
• 5 tablespoon whipped cream
• 125 ml water
• 1 sachet hollandaise sauce
• 75 g butter
• salt
• Pepper, whiter, freshly ground

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Instructions

1. Clean the mushrooms and cut them in slices. Shake or brush fresh chanterelles well, rub a little with kitchen paper or let the chanterelles drain very well from the glass. Peel onion and chop finely.
2. Wash the fillets and pat dry. Use about 1/2 a pot for fresh thyme, wash and pluck the stems.
3. Heat oil in a large pan. Add the fillet and fry well all over. Season with salt and pepper. Remove the meat and let it rest wrapped in aluminum foil.
4. Fry the onion, mushrooms and thyme vigorously in the hot frying fat. Salt and pepper.
5. Pour the cream and 125 ml of water into a small saucepan. Stir in the sauce powder and slowly bring to the boil. Stir constantly. Cut 75 g butter into pieces. Gradually beat into the sauce over low heat.
6. Cut the fillets into slices and place them in a fan-like shape in a greased gratin dish. A tart pan, approx. 30 cm in diameter, is very suitable here. Add the mushrooms to the hollandaise sauce, fold in and season again with salt and pepper. Pour the mixture over the fillets. Bake the gratin in the preheated oven at 225 ° top and bottom heat or 200 ° convection for about 15 minutes. Garnish with fresh thyme with a few leaves.
7. Rösti, broccoli or fine green beans are suitable as a side dish.