Summary

Ingredients

• 1 large Swiss chard
• 1 lemon (s), untreated
• 600 g redfish fillet (s)
• salt and pepper
• 40 g butter

For the sauce:

• 1 bunch spring onion (s)
• 2 cloves garlic
• 1 tomato (s)
• 20 g butter
• 1 lemon (s), untreated
• salt and pepper
• 1 teaspoon honey
• 100 g double cream

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Instructions

1. Separate 12 beautiful chard leaves, wash and dry them. Cut off the white stems and cut the thick ribs flat. Wash the lemon and cut into thin slices, put in a saucepan with 750 ml of water.
2. Divide the redfish fillet into 12 pieces. Drizzle with lemon juice and season strongly with salt and pepper. Wrap a piece of fillet each in a chard leaf, folding the sides to make small rolls. Place with the seam down in a sieve insert over the lemon water and steam for 10 minutes over medium heat.
3. Place the chard rolls on a plate, drizzle with the melted butter and keep warm in the oven at 75 degrees.
4. Cut the spring onion into fine rings, finely chop the garlic. Heat the butter in a pan, fry the spring onion and garlic in it. Deglaze with lemon juice and 300ml steaming liquid and reduce a little over high heat. Scald tomato with boiling water, peel, core and cut into small cubes. Cut the lemon peel into fine julienne strips. Season the sauce with salt, pepper and honey, stir in the double cream and the diced tomatoes. Garnish with the lemon peel strips and serve with the chard rolls.