Hake Brandade with Swiss Chard Tops tender and fragrant

1 Prepare your broth: In a large saucepan pour carrot onion, thyme 2 bay leaves a little coarse salt a few fenugreek seeds (if you have any) add 3.2 qt (3 liters) of cold water and cook 15 minutes after boiling.

2 Cut your fish into sections, then plunge them into your court bouillon allow 8 minutes after the return to boil then cover and turn off your heat.

3 Slice your chard greens then in a large pan pour 2 good spoonfuls of olive oil when it is hot pour first the pine nuts let them brown then add the chard greens, salt and pepper add the cream, let cook covered for 6 minutes then turn off the heat.

4 Remove your fish steaks, then peel them by removing skin and bones*.

5 Set up on your bowl the food mill equipped with the largest grid pour into it first 4/5 of the greens then the fish while gradually pouring in 3 spoonfuls of warm olive oil, in your bowl then add the chopped garlic, salt and season with a hint of Espelette pepper then with a wooden spatula make a nice mixture and just at the last moment add the rest of the chard chopped very finely.

Turn on your oven in Grill position.

6 Pour your "brandade" into an oven-safe dish then sprinkle it with your thyme breadcrumbs and pass under the grill for 2 minutes, you will then serve with your little croutons.

*Above all do not throw away the cooking broth, strain it then pour it into ice cube trays and into the freezer;

Throughout the year you will be very happy to have this fish stock at your disposal.

As for the chard stems you can during the week make a nice gourmet recipe such as https://www.aftouch-cuisine.com/recette/pa