For the chard pudding, finely puree steamed sole fillets with milk, eggs, 3 tablespoons of oil and salt using a hand blender.
Mix the mixture with the cooked and squeezed chard and pour into 8 buttered ramekins. Steam in a water bath for about 25 minutes in a 200 degree oven (alternatively in a steamer).
Peel cooked beans and blend with pine nuts to a puree. Season with salt and pepper.
Serve the chard pudding with the bean puree.
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