Fresh Swiss Chard with Fake Fish Fingers

fish sticks

1. Take a large saucepan and fill it with cold water (2 mm) so that the milk does not burn. Then pour in the milk and bring to the boil. When the milk froths, turn off the stove and move away. Now add the lemon juice.
2. Now the whole thing separates and you can see small white flakes of cheese from the light green shimmering whey. Mix gently with a slotted spoon. If this is not clear, bring to the boil again briefly, if necessary add a drop or splash of lemon juice.
3. Take a large bowl and place a suitable colander in it. Line with a thin cloth. Skim the whole thing off with a slotted spoon and pour it into the cloth as long as only the whey can be seen. Then pour in the whey.
4. Twist the cloth with the cheese together at the four ends and press. Then take another pot and fill it with water. Put the cloth with the cheese in a sink and put the filled pot on it several times so that the whole thing is pressed.
5. Press for about 10 to 15 minutes so that you get a lump out. This is then cut into thick, flat fish fingers.
6. * Asafötida is a dried gum resin obtained from the milky sap of the Assant plant. If left untreated, it smells penetratingly unpleasant. Asafötida was used in Roman and Byzantine cuisine from the first century AD. Due to its digestive effect, it is used today in Indian and Ayurvedic cuisine for dishes that are difficult to digest, such as legumes. Its aroma is reminiscent of onions and leeks.
7. Asafötida goes well with fish, legumes, starchy vegetables, as well as pickles, relishes, and soups.

Breading, liquid

1. Put the cream and lemon juice in a deep plate and mix together.

Breading, dry

1. Again, put all the ingredients in a flat container / bowl and mix together.

Breading & frying

1. The first thing to do is to put the wrong fish fingers in the cream and lemon mixture. Dip them in from both sides. Then they come into the dry mixture and are breaded on both sides. Heat the rapeseed oil in a pan and place the breaded fish fingers in them and fry them until golden brown on both sides.
2. These can be served warm or cold.

Swiss chard

1. Clean the chard, cut off the stalk and cut into strips or bite-sized pieces, as you like. Peel the onion, clove of garlic, put in a lightning chopper, chop. Take a saucepan, add the piece of butter and leave it out.
2. Add the finely chopped onion / garlic mixture, sauté. Then add the Swiss chard and continue steaming, about 8 to 10 minutes. Stir and season with salt and gourmet pepper. Finally, pour in some of the cream, deglaze and cook for a moment.
3. Then arrange the whole thing on a plate and serve.