Blanch the chard. Cook the culinary herbs in a wide saucepan in the wine for about 10′ (who has takes a saucepan with steaming insert).
Rinse and dry the fish fillets, sprinkle with juice of one lemon, season with salt and season with pepper. Wrap 1 fish fillet in 1 chard leaf at a time.
Brush a plate with oil and place the fish parcels on it. Place a mug upside down in the simmering broth and place the plate with the fish on top. Cover with a lid and cook in hot steam for about 7′.
Keep fish warm, pour off broth, add double cream, bring to a boil briefly, simmer uncovered for about 5′ and season with salt, pepper and juice of a lemon. Offer with the fish.
Egg white : 33 grams
Time (min.): : 40
Serve with: : potato
Drink: : White wine (Riesling)
Our tip: It is best to use fresh herbs for a particularly good aroma!