Salmon steaks with chard and baked potatoes

Ingredients for 2 servings:

• 500 g chard
• 3 large potatoes
• 2 shallots
• 1 clove(s) garlic
• 1 large red chili pepper(s)
• 3 tbsp olive oil
• 125 ml white wine, e.g. Edelzwicker
• 100 ml cream
• Salt and pepper, white and black from the mill
• Marjoram, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes, pat dry, and cut them lengthwise into 0.3-0.5 cm thick slices, still with the skin on. Wash the chard. Now process the stems and leaves separately. Cut the stems crosswise (approx. 2 cm), and the leaves into strips (approx. 5 cm). Halve the shallots and garlic lengthwise and then cut them crosswise into thin slices. Thinly slice the chili pepper (preferably with household scissors). Wash the salmon steaks and drizzle with lemon. Place the potato slices on a baking sheet lined with baking paper, drizzle with 1-2 tablespoons of olive oil, sprinkle with salt, white pepper, and dried marjoram. Set the oven to 200°C (top/bottom heat) and place the baking sheet with the potatoes in the lower third of the oven. Check frequently. Add 1 tablespoon of olive oil with a little salt to a medium saucepan, heat, and briefly sauté the shallots, garlic, and chard stems. Add the chili and white wine. Add the chard leaves and simmer gently with the lid on for about 10 minutes, stirring frequently. Sprinkle the salmon steaks with salt and black pepper. If you don’t like it too lemony, pat off any excess juices first. Heat 1 tablespoon of olive oil in a medium-sized pan and fry the salmon steaks for a few minutes on each side, alternating between them. Add the cream to the chard, season with salt and black pepper, and simmer for a few more minutes.