Summary

Ingredients

• 50 g crackers, salted
• 2 tablespoon butter, soft
• 1 teaspoon curry powder, mild
• 340 g cod fillet (s), ready to cook, skinless
• salt and pepper
• 500 g Swiss chard
• 1 small onion (s)
• 1 teaspoon flour
• 150 ml whipped cream
• Nutmeg, freshly grated
• Lemon juice, a few splashes
• 1 teaspoon lemon zest, organic
• 50 ml water

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat (convection not recommended).
2. Put the crackers with 1 tablespoon butter and curry in a lightning chopper and chop finely. Wash the fish, pat dry and season with salt and pepper all around.
3. Place in a baking dish greased with 1 teaspoon butter and cover with the cracked crust. Bake in the hot oven in the lower third for 15-20 minutes until golden brown.
4. In the meantime, clean the chard. Cut the stalks into 1 cm pieces, cut the leaves into 3 cm strips, finely dice the onion.
5. Bring plenty of salted water to the boil in a large saucepan. Melt ½ tablespoon butter in another saucepan and sauté the onions over a medium heat for 2 minutes. Dust with 1 teaspoon flour and sauté briefly while stirring. Pour 150 ml of whipped cream and 50 ml of water and bring to the boil. Boil the sauce for 5 minutes, stirring occasionally. Season with salt, pepper, nutmeg and a few squirts of lemon juice.
6. Cook the chard stalks in boiling salted water for 3 minutes. Add the leaves and cook for 2 minutes.
7. Drain the chard, drain well and mix with the lemon cream. If necessary, season with salt and pepper and serve sprinkled with lemon zest.
8. Serve the fish with the cream chard.