Mangold rolls with fish filling

Ingredients for 6 servings:

• 2 chard perennials (varies in size!)
• 2 redfish fillets (or similar fish)
• 1 salmon fillet(s)
• 2 shallots
• 2 peppers, red
• 1 clove(s) garlic
• 30 g butter
• 1 tbsp fish sauce (Asian)
• 1 tbsp oyster sauce (Asian)
• some pepper
• some salt
• 250 g whipped cream
• Chicken broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the chard, separate the green leaves from the stems, and blanch both. Cut the blanched stems lengthwise into strips, cut into pieces as desired, and line a buttered casserole dish with them. Finely dice the shallots and sauté, add the finely diced garlic and the finely diced chili (just for a short time!). Clean and debone the fish, cut into cubes, and process in a food processor until mousse is achieved. Gradually add the shallot, garlic, and chili mixture, season with fish sauce, oyster sauce, pepper, and salt (carefully!). Mix in the cream. Spread this stuffing among the chard leaves and roll them up. Place the rolls on the stems in the casserole dish (if you happen to find chard that tears easily, you can also make a layered casserole: in this case, alternate the chard leaves with the fish stuffing). Pour in chicken broth and bake in the oven at 200°C for about 1 hour. Serve with boiled or boiled potatoes, rice, and even pasta. [You can vary the fish, and there’s plenty of scope for seasoning, too!]