Roman chard with rosemary potatoes

Ingredients for 4 servings:

• 1 kg chard, colorful
• 2 tomatoes, quartered
• 1 onion(s)
• 2 garlic cloves
• 1 cm ginger, freshly grated
• 2 tbsp olive oil
• 400 ml chicken broth
• 100 ml red wine
• salt and pepper
• Nutmeg, freshly grated
• 400 g fish fillet(s) (pollock), frozen
• 1 lime(s), juice of
• 200 g sweet cream
• 1 egg(s)
• 150 g cheese (Emmental)
• 800 g potatoes, small
• 2 sprigs rosemary, stripped needles

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the chard, drain well, and remove the stems. Cut the leaves into strips and cut the stems into approximately 1-2 cm pieces. Peel and finely chop the onion and garlic clove. Peel and finely grate the ginger. Heat oil in a pan, fry 1/2 onion with the garlic. Add the chard stalks and top up with the stock and wine. Simmer for 10 minutes. Season with salt and pepper. Heat oil in a pan and fry the onion and garlic until translucent. Add the chard, cover, and sauté for about 5 minutes. Season with salt, pepper, nutmeg, and ginger. Cut the tomatoes into pieces. Mix with the chard. Add the chard stalks, but without their cooking liquid. Rinse the thawed pollock fillets with cold water, pat dry with kitchen paper, season with salt and pepper, and drizzle with lime juice. Preheat the oven to 180°C (150°C fan/gas mark 2) and grease a shallow gratin dish (about 30 cm long) with a little butter. Line the bottom of the dish with half of the chard. Place the fish fillets on top and cover with the remaining chard. Mix together the cream, egg, and Emmental cheese. Season with salt, pepper, and nutmeg and pour everything over the gratin. Bake the gratin on the middle rack for about 30 minutes. In the meantime, brush the potatoes thoroughly. Heat oil in a pan and slowly fry the potatoes with the rosemary sprigs until golden brown. When they are tender, season with salt and pepper. Serve with red wine. For another 138 chard recipes, visit my website.