Fish and Chard Pie

The fish and chard pie is a delicious fish recipe for any occasion! (For a cake springform pan of 240 mm ø)

Butter the tart springform pan, line it with half the amount of the dough, underneath raise the edge and let it overhang generously. Sprinkle the dough bottom with the breadcrumbs.

From the remaining dough, roll out the lid in the diameter of the mold, pierce a steam hole in the middle. Cut out decorations from the leftover dough.

Refrigerate the mold, dough lid and decorations.

Cut the cod into cubes. Grate lemon, squeeze juice. Mix half the juice with zest and fish cubes, refrigerate with lid closed.

Cut away the leaves from the chard. Remove the stems, chop into pieces if needed as well as the leaves. Chop the mushrooms into slices and mix with the remaining juice of one lemon.

Heat the herb butter and add the vegetables, parsley and mushrooms and sauté, turning occasionally, until all the liquid has evaporated. Press the garlic and add it, season with pepper and salt and put it in the mold. Rub the fish dry with household paper and spread it on top.

Fold the edge of the dough over the filling and brush with egg white. Place pastry lid on top and press the two edges together neatly with a fork.

Mix skim milk and egg yolk and brush the pastry lid with it. Place the dough motifs on top and brush with the eggs as well.

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