Plaice fillet with Swiss chard
Soon the chard is ripe in the garden, so here is my favorite recipe with chard:
Ingredients for 4 persons:
- 1 kg of chard
- 1 onion
- nutmeg
- salt and pepper
- 1 kg of plaice fillet
- 3 tablespoons wheat flour
- 5 egg yolks
- 1 pound of butter
- 1 tbsp white balsamic vinegar
- 75 ml (half cup) of dry white wine
- lemon juice
- 1 1/2 pounds of potatoes
preparation
Wash the chard, remove the stems (can be used in another dish as "false asparagus"), blanch briefly in boiling water and quench in ice water. Sweat the diced onion in butter, add the chard and let it grow. Season with salt, pepper and nutmeg. Season the plaice fillets with salt, pepper and lemon juice and fry in a little vegetable oil (rapeseed oil). But please do not fry. The fish should be slightly glassy inside, then it is still juicy. Heat in the oven at about 80 °.
The sauce is a bit more complicated, but worth the effort:
Beat egg yolk, vinegar and white wine in a warm water bath (bowl in a saucepan with warm water) with a whisk until a firm foam is formed. Be careful with the temperature, the yolk must not clot course. Then the remaining melted butter - but not too hot - slowly add and stir and season with salt, pepper and lemon juice. So you have the best sauce hollandaise in the world, namely your own made.
Arrange the chard on the plates, place the plaice fillets over it and coat with the sauce. In addition, you pass the boiled potatoes. Good Appetite.
My family can not get enough of it. It does a bit of work, but it's worth it.
