Fish in Swiss Chard Wrap with Wine Sauce
Fish in Swiss Chard Wrap with Wine Sauce is a recipe featuring fresh ingredients from the Classic Sauces category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g fish fillet (e.g., cod or haddock)
- 1 tbsp Lemon Juice
- 1 tbsp light soy sauce
- Salt
- Pepper (freshly ground)
- 12 beautiful Swiss chard leaves
- 2 tbsp butter
- 50 ml dry vermouth (Noilly Prat)
- 125 ml dry white wine
- 1 lemon (juice and grated zest, untreated)
- 70 g cold butter
Instructions
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1.
Whisk together lemon juice, soy sauce, salt, and pepper; marinate the fish in this mixture.
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2.
Trim and wash the Swiss chard. Cut off stems and set aside for another use.
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3.
Briefly blanch the Swiss chard leaves in boiling salted water, shock with ice water, and lay them out on a kitchen towel to dry.
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4.
Cut the fish fillet into 12 pieces. Brush each leaf with some of the marinade. Place a fish piece in the center of each leaf, roll up, and secure with a toothpick. In a roasting pan, brown the fish rolls all around in hot butter. Deglaze with vermouth and wine. Cover and bake at 200°C for about 20 minutes.
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5.
Remove the fish rolls and keep covered warm. Pour the cooking liquid into a small saucepan and bring to a boil. Season with lemon juice, zest, salt, and pepper; taste. Beat cold butter in pieces into the sauce, then plate the fish rolls with the sauce on top. Serve with rice.
