Salmon Brandade With Swiss Chard

• 3 ounces salmon filet wild
• 1 yukon gold potato large
• 2 leaves swiss chard french
• 1 sprig thyme
• 1 clove garlic
• 2 tablespoons milk breast, or formula
• 1 teaspoon breadcrumbs
• 1 teaspoon butter
• 1 pinch sea salt
• water **If using Babycook- use, Level 3

1. Preheat the boiler. Butter a gratin dish.
2. Separate the green part of the Swiss chard leaves from the white (which we won't use in this recipe). Wash the green part under running water and cut it into strips. Rinse the potato in water, peel it, wash it, and dice it. Then steam cook.nnORnn**If using Babycook - nlace the vegetables in the steamer basket and cook for 10 minutes (water level 2).
3. Pour the milk into a saucepan and add the thyme and peeled garlic clove. Warm over low heat. When the milk starts to simmer, add the salmon, and turn off the heat. Poach the salmon for no more than 5 minutes so that it remains tender. Remove the salmon with a slotted spoon. Place it in a mixing bowl, break it up with a fork, and set it aside.
4. When the vegetables are cooked, throw the cooking juices away, and transfer the vegetables to the blending bowl. Pulse 3 times. Mix the salmon with the vegetables. Transfer the mixture to the gratin dish. Sprinkle some breadcrumbs over top and brown under the broiler for 5 minutes.
5. From our BEABA Babycook Cookbook, created by Chef Dad!

salmon filet, thyme, clove garlic, milk, breadcrumbs, butter, salt, water

Taken from www.yummly.com/recipe/Salmon-Brandade-With-Swiss-Chard-1017815 (may not work)