Salmon on chard with goat's curd topping

Ingredients for 3 servings:

• 440 g salmon fillet(s) with skin
• 500 g chard, red-stemmed
• 200 g goat curd
• 2 red chili peppers
• 2 chili peppers, green
• 5 cm ginger
• 1 tsp fish sauce
• 2 garlic cloves
• 50 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

cow’s milk free

Clean the chard and cut the stems into 2 cm wide pieces. Finely chop the chili peppers, garlic cloves, and ginger. Heat the oil in a pan and first fry the chard stems. When the stems are soft, add half the chili peppers, the garlic, and half the ginger and simmer for 20 minutes. Everything should be al dente. Preheat the oven to 170 degrees Celsius (top/bottom heat). Place the chard in a baking dish. Cut the salmon into 3 pieces. Mix the quark with the chili, ginger, and fish sauce. Place the fish on top of the vegetables and spread with the quark mixture. Cook in the oven on the middle rack for about 20 minutes.