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Weever fish and chard flan with rib sauce

17/11/2023

The weever fish, a type of fish known for its strong flavor, pairs very well with the sweetness of Swiss chard. The following Italo-Mediterranean recipe will guide you step by step in preparing a delicious weever fish and Swiss chard flan, with a rib sauce to enhance its taste.

Ingredients

For the flan:

  • 300 g of weever fish (gutted and skinless)
  • 200 g of clean Swiss chard
  • 3 eggs
  • 200 ml of fresh cream
  • Salt and pepper to taste
  • A pinch of nutmeg
  • Butter for greasing the molds

For the rib sauce:

  • 100 g of Swiss chard ribs (the white part of the chard)
  • 1 shallot
  • 50 ml of white wine
  • 200 ml of vegetable broth
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Begin by steaming or boiling the weever fish in slightly salted water until soft. Once cooked, let it cool, then fillet it, being careful to remove all bones.

  2. At the same time, boil the Swiss chard in boiling water for 5 minutes. Drain them and squeeze well to get rid of the excess water. Coarsely chop them.

  3. In a bowl, beat the eggs with the cream, salt, pepper, and a pinch of nutmeg.

  4. Add the filleted weever fish and the chopped Swiss chard to the mixture and gently combine everything.

  5. Prepare single-serving baking molds by greasing them with a little butter. Pour the mixture into the molds and cook in a bain-marie in the oven at 160 °C for about 30-35 minutes, or until the flan is set.

  6. While the flans are cooking, prepare the sauce. Finely chop the shallot and let it wither with the extra virgin olive oil in a pan.

  7. Add the previously chopped Swiss chard ribs into small pieces and cook for a few minutes.

  8. Deglaze with the white wine and let the alcohol evaporate. Add the vegetable broth and reduce the sauce for about 10 minutes, salting and peppering to taste.

  9. Once the flans are cooked, unmold them gently and serve accompanied by the warm rib sauce.

Curiosity

The weever fish, also known as “spider fish,” is appreciated in Italian regional kitchens, especially in the south, for its savory and firm flesh. In preparing the flan, its intensity is balanced by the creaminess of the Swiss chard and cream, resulting in a dish with a rich and balanced flavor.

If you can’t find weever fish, you might replace it with another fish of strong flavor and similar texture, such as monkfish or cod. Enjoy your meal!

Weever fish and chard flan with rib sauce