Instructions:
1. Cook the potatoes:
Wash the small potatoes thoroughly and boil them in salted water for about 20 minutes until tender. Drain, rinse with cold water, and peel.
2. Prepare the meat:
Rinse the chicken and pork fillets under cold water, pat dry, and season with salt and pepper. Cut the pork tenderloin into medallions and halve the chicken fillets. Heat oil in a pan and sear the meat on all sides until golden brown. Remove and set aside.
3. Sauté mushrooms and bacon:
In the same pan, render the diced bacon. Add the diced onion and chanterelle mushrooms and sauté until fragrant. Deglaze with the vegetable broth. Return the meat to the pan, cover, and let simmer for about 6–8 minutes.
4. Cook the vegetables:
While the meat simmers, cook the broccoli and green beans separately in lightly salted boiling water for about 6 minutes each. Drain well.
5. Pan-fry the potatoes:
In a pan, melt the butter and lightly fry the peeled potatoes until golden and crispy. Season with salt and pepper.
6. Prepare the sauce:
Prepare the Hollandaise sauce according to package instructions (or make your own). Once ready, bring it briefly to a boil and season with salt and pepper.
7. To serve:
Arrange the crispy potatoes and cooked vegetables on a warmed platter or plates. Place the meat on top and pour over the creamy Hollandaise sauce. Garnish with freshly chopped parsley.
💡 Tip:
If you’re making your own Hollandaise sauce, add a splash of lemon juice or a little mustard to enhance the flavor with extra depth and freshness!
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