Sea Trout with Chard and Walnuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

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.


  • 1 pound Swiss chard, leaves and stalks separated
  • ½ cup (1


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