Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Line the bottom of the pan with half of the chard. Place the fish fillets on top, cover with the remaining Swiss chard.
6. 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.
7. 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.
8. Red wine goes well with it.
9. Another 138 chard recipes on my homepage.