Clarissa Dickson Wright, Johnny Scott
By Clarissa Dickson Wright and Johnny Scott
This was inspired by the Filippino idea of wrapping fish in cardoon leaves—another good way of cooking it, however not for the delicate flavor of sea trout. I love chard and feel that people are often scared of it. This is a lovely dish.
Blanch the stalks of the chard in boiling water and refresh under a cold faucet. Do the same with the leaves, leaving them flat.
Preheat the oven to 400°F.
In a frying pan, melt three-quarters of the butter and fry the shallots. Add the anchovy fillets and allow them to