Wash the cod fillets, pat dry, drizzle with lemon juice and sprinkle with a little salt and pepper. Heat the white wine or vegetable stock in a wok. In the meantime, clean the chard, cutting any coarse leaf veins flat and wash the leaves well. Halve large leaves lengthways and cut across into strips. Put the chard strips in the wok and let them collapse for about 5 minutes with the lid closed. Place the cod fillets on the Swiss chard and steam everything for about 5 minutes. Take the fish fillet out of the wok and keep warm. Add the sour cream and frozen frozen dill to the wine stock, stir and let the sauce reduce a little in the open wok. Season with salt, pepper and nutmeg. Serve the fish with the chard.
Ingredients
Print Recipe
Pin Recipe