Apart from using it as a sauce for vegetables, sauce hollandaise is also great for gratinating. This recipe is fairly simple in principle but because of the hollandaise it takes some time to make. Don’t even think about using fake supermarket hollandaise made with oil for this. If you don’t have the time, better use cheese for gratinating.
These are German style pancakes made with a batter similar to that for crêpes. They are not fluffy but large and a bit thicker than crêpes.
Ingredients: (for 6 large pancakes):
- 300 g plain flour
- 500 ml milk
- 4 eggs
- A dash of water
- 18 thin strips of streaky bacon
- Vegetable oil
- 600 g fresh mushrooms
- 1 large onion
- 20 g butter
- Dried thyme
- Salt and black pepper
You can use mushrooms of your choice. I used a 3:1 mix of champignon and shiitake.
- 250 g butter, well chilled
- 4 egg yolks
- 100 ml white wine
- 1 small shallot, chopped
- 1 dash of lemon juice
- Salt and white pepper
- Preparation: 20 minutes
- Cooking time: 60 minutes
First make the pancake batter. In a large bowl mix flour, eggs, milk, water and salt into a homogenous batter, season with salt to taste and let it rest covered.
Clean the mushrooms if necessary and chop them finely with a knife. Also chop the onion finely. Heat the butter in a skillet and brown the onion lightly. Add the mushrooms, season with thyme, salt and pepper and sautée on low to medium heat for 10 minutes, then set aside.
In a small saucepan heat the wine with the shallot and let simmer on low heat for 10 to 15 minutes until the liquid has reduced by 80%. Strain and reserve the liquid.
In a bain-marie over low heat whisk together the egg yolks and the wine reduction until the mixture begins to become creamy. Remove the whisking bowl from the bain-marie and whisk in the butter in small portions. Heat it up again shortly whenever the butter takes longer to melt and then remove again. This prevents the curdling of the egg by overheating.
Season the sauce with salt, while pepper and a bit of lemon juice. Keep the sauce warm in the bain-marie on lowest possible heat to prevent it from curdling.
Preheat the oven for grilling. Cut the bacon strips into halves. In a large skillet heat a little oil on medium heat and fry 6 pieces bacon of bacon until haf done. Ladle some of the batter into the skillet until the bottom is covered. Bake for about two minutes on each side until nicely browned. Repeat five times, stacking the finished pancakes on a plate.
Spread some of the mushroom filling on the pancakes and wrap them up in a roll. Place the rolled-up pancakes in an ovenproof dish and cover with the sauce. Gratinate under the grill until nicely browned.
Serve with a side salad and a robust white wine, for example chardonnay. Beer lovers may prefer a lager or pilsner with this.