Chard Praline with Salmon and Zander on Parsnip Puree

Try this delicious pasta dish:

Cut 4 equal pieces from the pike-perch fillet, season with salt and top each with 2 basil leaves. Cut the very cold salmon fillet into cubes, mix with two egg whites, season with salt and blend finely in a hand mixer. Pass the salmon mixture through a sieve and gently stir in the stiff whipped cream to make a smooth farce.

Remove the hard stem from the blanched chard leaves. Place 3 chard leaves in a soup ladle so that they overhang the edge. Season lightly with salt, pour in a little salmon farce, place a piece of pike-perch fillet with basil on top. And brush another time salmon farce. Close everything with the overhanging chard. Put these “chard pralines” in a saucepan, pour white wine and fish stock. With the lid closed for 20 min in the 200 degrees hot stove form.

Remove the peel from the parsnips and cut them into cubes. Sauté in butter with the shallot cubes, season with salt, season with pepper and soften with chicken stock and a dash of whipping cream in a good 15 min. Blend with a hand blender, then season with lime juice.

Then remove the chard pralines from the saucepan. Add whipped cream to the wine-fish stock form, let it boil briefly and stir in cold butter cubes with a whisk.

Serve: Form parsnip puree in the center of the plate, place a chard praline cut open on top. Pour the sauce over it.

Serve with

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