Mangold rolls with fish filling

Ingredients for 3 servings:

• 9 leaves chard, large with stem
• 2 fish fillets (e.g. sole)
• 200 g salmon (Stremel salmon, natural)
• ½ onion(s)
• 1 tbsp oil
• ½ bunch of dill
• 1 tbsp cream cheese, low-fat, with herbs or horseradish
• salt and pepper
• 1 tbsp, sifted breadcrumbs
• 125 ml chicken broth, defatted or fish stock
• 2 tbsp cream cheese, low-fat
• 1 tbsp sauce thickener, light
• ½ bunch parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with a subtle smoked fish note

Remove the chard stems from the leaves and dice finely. Set the leaves aside. Also dice the onion very finely. Heat oil in a pan and sauté the onions and chard stems. Set aside and let cool. Finely dice the fish fillets and chop them some more, and do the same with the smoked salmon (this gives the dish a subtle smoked fish flavor; use it skinless!). Now make a stuffing from the minced fish, 1 tablespoon of cream cheese, finely chopped dill, onions, chard stems, salt, and pepper. Bind with the breadcrumbs. Blanch the chard leaves for 2-3 seconds in boiling water and immediately refresh in cold water. Carefully slice off the tough central rib. Place 1-1.5 tablespoons of the stuffing on each leaf, fold in the sides, and roll up the leaves. Heat the chicken broth in a pan, add the chard rolls, and simmer covered for 15-20 minutes, turning once. Then remove the chard rolls, stir the remaining cream cheese into the sauce, thicken the sauce, and season to taste. Stir in finely chopped parsley and serve the sauce with the rolls. Serve with rice.