Chard – redfish rolls in lemon – garlic sauce

Ingredients for 4 servings:

• 1 large chard
• 1 lemon(s), untreated
• 600 g redfish fillet(s)
• salt and pepper
• 40 g butter
• 1 bunch of spring onions
• 2 cloves garlic
• 1 tomato(s)
• 20 g butter
• 1 lemon(s), untreated
• salt and pepper
• 1 tsp honey
• 100 g double cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Separate 12 attractive chard leaves, wash them, and dry them. Remove the white stems and flatten the thick ribs. Wash the lemon and cut them into thin slices, then add them to a pot with 750ml of water. Divide the redfish fillet into 12 pieces. Drizzle with lemon juice and season generously with salt and pepper. Wrap each fillet in a chard leaf, folding in the sides to form small rolls. Place seam-down in a sieve over the lemon water and steam for 10 minutes over medium heat. Place the chard rolls on a platter, drizzle with melted butter, and keep warm in the oven at 75°C. Finely slice the spring onion and finely chop the garlic. Heat the butter in a pan and sauté the spring onion and garlic. Deglaze with lemon juice and 300ml of the steaming liquid and reduce slightly over high heat. Blanch the tomato in boiling water, peel, deseed, and cut into small cubes. Cut the lemon zest into fine julienne strips. Season the sauce with salt, pepper, and honey, stir in the double cream and the diced tomatoes. Serve with the chard rolls garnished with the lemon zest strips.