© Freeskyline | Dreamstime
Proceedings
Boil 2 glasses of water for 10 minutes with the cleaned onion cut in half, the vinegar, the lemon juice, the bay leaf and a few peppercorns. Strain the liquid, immerse the fillets in it and cook at a very gentle simmer for about 5-7 minutes. Meanwhile, wash the chard thoroughly, tear the leaves by hand and place them in a small saucepan without water; cover and cook for 3-4 minutes until softened. Drain them, let them cool slightly and squeeze gently, then arrange them on the plate. Lay the fish fillets on the chard and keep warm. Boil the fish cooking liquid until reduced by half, then stir in the apple juice, miso and tamari and simmer for a few more minutes to thicken the sauce. Pour it over the fish fillets and finish with chives snipped with scissors.
