swiss chard & anchovy gratin
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients
stock for chard stalks:
500ml water
juice of half a lemon
splash of white wine
tsp sugar
1 bayleaf & a sprig of thyme
for the gratin:
1 large knob of butter
1 tbsp flour
1 onion, chopped
3 cloves garlic
6 anchovies
grated parmesan
black pepper
This is a dish we have previously served with grilled lamb.
To make the stock, bring the ingredients to the boil and simmer for 20 mins, strain and set aside.
Separate leaves from stalks of chard. Blanch the leaves quickly in boiling salted water for 1 minute, drain & refresh, and squeeze out any excess water.
Chop the chard stalks & cook in the chard stock over a low heat for 5 minutes. Drain the stalks saving the chard stock for later.
Cook the onions in the butter then add some garlic and cook for a few more minutes. Remove from the heat and add anchovies, stirring until they are dissolved. Return to the heat, stir in the flour, making a roux & cook for 5 minutes. Slowly add the reserved chard stock to the anchovy roux until you have a thick sauce. Simmer for 6 minutes.
Combine sauce with stalks & leaves, mix well with some grated parmesan & black pepper and bake in a hot oven until golden.
