Pike on Chard

For the pike on chard remove the stem from the chard, cut away coarse or damaged leaves and wash carefully. Cut the stems into thin strips and the leaves into small pieces. Peel the garlic clove.

Wash the pike pieces and dry them with kitchen roll. Score each piece on the right and left side of the back bone. Season the slices with pepper and salt and sprinkle with a few drops of lemon juice.

Place a sage leaf in each of the two incisions. Fold the belly flap pieces over each other to make rolls. Wrap each of these with 1 bacon strip and secure with kitchen twine.

In a large saucepan, heat half the butter and add garlic clove and chard. Saute over medium heat for 3-5 min until liquid has evaporated and chard stems are soft but still firm to the bite. Keep chard warm.

In a roasting pan, heat the remaining butter and fry the pike pieces over medium heat for 6-7 min.

Reheat chard, stir in whipping cream and season with salt, nutmeg and pepper.

Arrange chard on warmed plates, sprinkle with coarsely chopped walnuts and serve with pike.

Serve the pike on chard with potato slices fried in butter!

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