This recipe was submitted by Lynn G., one of our loyal readers, so I tried this. I found the puff pastry and swiss chard in Safeway, but was told by the produce man that swiss chard would only be good for another couple weeks...I'd have to wait until fall then as it is bitter in the summer heat. So try this now or print it and wait for fall. Either way, we loved it.
Preparation time.- About 45 minutes
Baking time: 60 to 70 minutes
Cooling time: 15 minutes
Swiss Chard Filling (recipe follows)
1 package (173/4 oz.) frozen puff pastry
1 egg yolk beaten with 1 tablespoon water
1 pound boneless and skinless rockfish or cod fillets
3/4 teaspoon black or yellow mustard seeds
Prepare Swiss Chard Filling. Set aside. Thaw pastry according to package
directions. Place a pastry sheet on a lightly floured board; cut remaining sheet into thirds. Place cut pastry pieces around 3 sides of uncut sheet, overlapping edges slightly. Roll and trim pastry into a 20-inch-diameter circle; discard scraps. Brush on some of the egg yolk mixture and fold into quarters. Nestle into a greased 9-inch spring-form pan; unfold evenly, letting extra pastry extend over rim.
Pat half the filling into pastry; top with fish in an even layer. Cover with remaining filling. Gather pastry over center, gently twisting to form a topknot. Brush with remaining egg yolk mixture; sprinkle with mustard seeds. Cut six 1 1/2-inch slashes in top, 2 inches from rim. (At this point, you may cover and refrigerate until next day.)
Set pie on a rimmed baking sheet. Bake, uncovered, in a 375 degree oven until well browned (60 to 70 minutes). Let cool in pan on a wire rack for 19 minutes; remove pan sides. Serve slightly warm or at room temperature. Makes 8 to 10 appetizer servings.
Swiss Chard Filling:
Rinse 3 pounds Swiss chard; trim and discard ends. Chop leaves coarsely In a wide frying pan, combine 1/4 cup olive oil; 2 small fresh jalapeno chiles, seeded and minced; 2 tablespoons minced fresh ginger; 1 medium-size onion, finely chopped; and 1 teaspoon each ground nutmeg, ground cumin, and dry thyme leaves. Cook over medium-high heat, stirring, until onion is soft (about 9 minutes).
Add chard, about a fourth at a time, and cook, stirring often, until wilted (10 to 12 minutes). Remove from heat and mix in 2 tablespoons lemon juice; season to taste with salt.