Asian chard – fish gratin

Ingredients for 4 servings:

• 1 kg chard
• 1 onion(s)
• 1 garlic clove(s)
• 1 cm ginger, fresh
• 2 tbsp butter
• salt and pepper
• 1 pinch of nutmeg, freshly grated
• 600 g redfish fillet(s)
• 60 ml lime juice, freshly squeezed
• 100 g yogurt (cream yogurt)
• 1 egg(s)
• 125 g cheese (Emmental), grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the chard, drain well, and remove the white stems. Peel and finely chop the onion and garlic clove. Peel and grate the ginger. Melt the butter in a saucepan and fry the onion and garlic until translucent. Add the chard, cover, and sauté for about 5 minutes. Season with salt, pepper, nutmeg, and ginger. Rinse the fish with cold water, pat dry, season with salt and pepper, and drizzle with the lime juice. Preheat the oven to 180°C (150°C fan oven) and grease a shallow gratin dish. Cover the bottom with half of the chard, add the fish fillets, and cover with the remaining chard. Mix together the cream, egg, and cheese. Season with salt, pepper, and nutmeg, and pour over the gratin. Cook on the middle rack for about 30 minutes.