Summary

Ingredients

• 4 fish fillet (s), (goldfish fillet á approx. 160 g, alternatively: redfish, saithe, cod)
• 500 g Swiss chard
• 1 mango (s), medium ripe
• 2 slices toast, from the day before
• 2 shallot (s)
• 100 g sweet cream
• 0.5 tablespoon ½ thyme, chopped
• 0.5 ½ lemon (s), juice from it
• 5 tablespoon butter
• 2 tablespoon olive oil
• some nutmeg, freshly grated
• salt and pepper

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Instructions

1. Clean the chard and wash it carefully, cut the stems into strips, cut the leaves in half. Halve the mango horizontally, remove the stone, peel the halves and cut the flesh into thin wedges. Peel and dice shallots.
2. Debark the toasts and grind in a blender. Knead with thyme and 2-3 tablespoon butter, season with salt and pepper.
3. Cook the chard leaves in boiling salted water for about ½ minute, rinse in cold water and drain well.
4. Preheat the oven to 220 °.
5. Rinse the fillets, pat dry, drizzle with lemon juice, salt and pepper. Heat the oil in a pan and fry the fillets on both sides. Butter a gratin dish, place the fillets in it and top with the mango slices, then with the crumb mixture. Baked the fillets for about 15 minutes.
6. In the meantime, heat the remaining butter in a saucepan and sauté the chard stalks and shallot cubes. Add the chard leaves, pour on the cream and let it simmer a little. Season with salt, pepper and nutmeg.
7. Arrange the chard with the gratinated fillets on plates.