Asian Chard – Fish Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Swiss chard
- 1 onion (s)
- 1 clove garlic
- 1 cm ginger, fresher
- 2 tablespoon butter
- salt and pepper
- 1 pinch nutmeg, freshly grated
- 600 g redfish fillet (s)
- 60 ml lime juice, freshly squeezed
- 100 g yourt (cream yourt)
- 1 egg (s)
- 125 g cheese (Emmentaler), rated
Print Recipe
Pin Recipe Instructions
- Wash the chard, drain well and cut out the white stalks. Peel and finely chop the onion and clove of garlic. Peel and grate the ginger.
- Melt the butter in a saucepan and fry the onion with the garlic until translucent. Add the chard and cook everything covered for approx. 5 minutes. Season with salt, pepper, nutmeg and ginger. Rinse the fish with cold water, pat dry, season with salt, pepper and drizzle with the lime juice.
- Preheat the oven to 180 ° (fan oven 150 °) and grease a flat gratin dish. Cover the bottom with half of the Swiss chard, place the fish fillets on top and cover with the remaining Swiss chard.
- Mix the cream, egg and cheese together. Season with salt, pepper and nutmeg and pour over the gratin. Cook on the middle rack for approx. 30 minutes.
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