1. defrost medallions. Make potatoes with peel in about 20 min, then peel. Cut butter into cubes. Mix sauce powder into one-eighth l lukewarm water, let it boil. Gradually fold in butter. Add orange juice and zest. Season with salt, pepper and sugar.
2. asparagus spears in boiling salted water with 1 pinch of sugar form and make in about 20 min. Heat half the oil, fry the medallions in it for 3-4 minutes on each side. Keep warm.
3. chop kitchen herbs separately. Roast potatoes in remaining oil until golden brown. Sprinkle with thyme and season. Cook the carrots in salted water for about 7 minutes, then add the snow peas and cook for about 1 minute. Drain. Arrange medallions and vegetables with hollandaise. Sprinkle with chervil and pepper. Serve roasted potatoes separately.
Time required: approx. 1 1/2 hours (without waiting time).
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!
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