Summary

Ingredients

• 2 medium onion (s)
• 2 cloves garlic
• 150 ml white wine, dry
• 250 g fish, white flesh, e.. plaice
• 400 g Swiss chard
• 200 g chestnut (s), pre-cooked and peeled
• 400 ml vegetable stock
• 100 g crème fraîche
• 30 g herbs (lovae, parsley, chives), chopped
• 50 ml milk
• some salt and pepper
• 20 g butter
• 2 bay leaves
• 1 pinch (s) curry powder

Print Recipe Pin Recipe

Instructions

1. First cut the onion into rings and the garlic into slices, then put half of the butter in a pan and let it melt. Sauté the onion and garlic until translucent. Then pour the wine on top and let it steep together with the 2 bay leaves at medium temperature. Then add the fish in one piece and let it steep for 15 minutes over a reduced heat.
2. Chop fresh herbs. Wash the chard, separate the white stems and leaves. Cut the stems into approx. 5 cm pieces and roughly cut the leaves.
3. Melt the rest of the butter in a saucepan and add the stalks, sauté briefly. Then add the herbs and chestnuts, pour in the milk and simmer. A short time later, add the broth and puree everything with a hand blender until it has a creamy consistency. Then add the chard leaves to the pot. Add the crème fraîche and let it simmer briefly over medium heat. At the end, add the fish and onion stock to the saucepan. Season to taste with salt and pepper.
4. Toasted bread also tastes delicious.