Roman Chard Fish with Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg chard, colored
- 2 tomato (s), quartered
- 1 onion (s)
- 2 cloves garlic)
- 1 cm ginger, freshly grated
- 2 tablespoon olive oil
- 400 ml chicken broth
- 100 ml red wine
- salt and pepper
- Nutmeg, freshly grated
- 400 g fish fillet (s) (saithe), frozen
- 1 lime (s), juice of
- 200 g sweet cream
- 1 egg (s)
- 150 g cheese (Emmentaler)
- 800 g potato (s), small
- 2 sprigs rosemary, stripped needles
Print Recipe
Pin Recipe Instructions
- Wash the chard, drain well and cut out the stalks. Cut the leaves into strips and cut the stems into pieces approx. 1-2 cm in size. Peel and finely chop the onion and clove of garlic. Peel the ginger and grate finely.
- Heat the oil in a saucepan, fry 1/2 onion with the garlic. Add the chard stalks and top up with the stock and wine. Let simmer for 10 minutes. Season to taste with salt and pepper.
- Heat the oil in a pan and fry the onion with the garlic until translucent. Add the chard and cook everything covered for about 5 minutes. Season with salt, pepper, nutmeg and ginger. Cut the tomatoes into pieces. Mix with the chard. Add the chard stalks without their cooking liquid.
- Rinse the defrosted pollack fillets with cold water, pat dry with kitchen paper, season with salt, pepper and drizzle with the lime juice. Preheat the oven to 180 ° C (fan oven 150 ° C; gas mark 2) and grease a flat gratin dish (about 30 cm long) with a little butter.
- Line the bottom of the pan with half of the chard. Place the fish fillets on top, cover with the remaining Swiss chard.
- Mix the cream, egg and Emmentaler together. Season with salt, pepper and nutmeg and pour everything over the gratin. Bake the gratin on the middle rack for about 30 minutes.
- In the meantime, brush the potatoes well. Heat the oil in a pan, slowly fry the potatoes with the rosemary needles until golden brown. When done, season with salt and pepper.
- Red wine goes well with it.
- Another 138 chard recipes on my homepage.
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