Plaice in a chard coat

Ingredients for 1 servings:

• 3 fish fillets (plaice, approx. 50 g each)
• Salt
• 6 leaves of chard
• 2 slice(s) cheese (Gouda, approx. 25 g each)
• 1 tsp butter
• 2 tbsp sour cream
• Pepper, white
• Nutmeg, ground
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the plaice fillets, pat dry, and season sparingly with salt. Preheat the oven to 180 degrees Celsius. Lightly oil a piece of aluminum foil. Wash and trim the chard leaves, removing the stems and setting them aside. Then arrange them overlapping on the aluminum foil. Place a plaice fillet in the center of the leaves. Layer a slice of cheese, the second fillet, the second slice of cheese, and the last fillet. Fold the chard leaves over the cheesefish and tightly seal the aluminum foil. Cook the parcel in the oven for about 20 minutes, then let it rest in the foil for another 5 minutes. Meanwhile, chop the chard stems and sauté in the fat for 2-3 minutes. Stir in the sour cream and heat through. Purée everything, season with salt, pepper, and nutmeg, and serve as a sauce with the fish.