A great pasta dish for any occasion:
Flour butter=knead butter and flour together Divide chard into leaves Remove center stalks Blanch in boiling hot salted water for 3 min Later rinse with water ice cold or in iced water Place on a dish rack and dry.
Season the salmon with salt and pepper, put it on a chard leaf, add the tomato pulp, wrap the whole thing nicely and put it in the clear soup-beaters mixture in a gratin dish.
The parcels should be at least half covered by the liquid, so maybe add a little bit of clear soup/cream, depending on how big the gratin dish is!
Put everything into the oven at 180 °C for 12 to 15 minutes. Afterwards, remove the parcels from the mold, thicken the sauce (gradually add flour butter to the whipped cream/clear soup mixture mold and bring the whole thing to the table with mashed potatoes.
If the salmon fillets are thicker, the cooking time will increase – so feel free to make the pressure test, the salmon meat should not give any more, so it should be firm under pressure.
The sauce will thicken better if you transfer it from the gratin dish to a saucepan.
The leftover chard stems are excellent for making a small vegetable. Sauté the chopped stems in butter, season with salt and pepper, add whipped cream and season with paradeis pulp, cayenne pepper and a little bit of sugar. Simmer everything for 8 to 10 min.
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