Summary

Ingredients

• 2 pork fillet (s)
• 1 can (s) mushrooms
• 2 cups cream
• 2 cups sour cream
• 2 packs sauce (Butter-Sauce-Hollandaise)
• 300 g cheese (Gouda)
• 1 can asparagus
• salt and pepper
• breadcrumbs
• curry
• in Butter, flakes

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Instructions

1. 2 Cut the fillet into slices and fry, season with salt, pepper and curry. Then place in a large, flat, greased casserole dish. Fry 1 can of mushrooms in the stock of the fillet, add 1 can of asparagus sections and then spread everything over the fillet in the baking dish. Mix 2 cups of cream and 2 cups of sour cream with the 2 packets of Butter-Sauce-Hollandaise and pour everything into the baking dish. Scatter 300 g of grated Gouda cheese on top. Pour breadcrumbs thinly over the top and cover with small flakes of butter. Put in the fridge overnight. Bake at 200 degrees for about 30 minutes. The recipe can also be made with veal or beef fillet. It tastes particularly delicious with fresh asparagus.