Pour boiling water over bulgur, add salt and leave to swell for about 1/2 hour. Rinse the chard and drain.
Chop onion and garlic and sauté with 1 tbsp butter until soft, add chard and cook for 2 to 3 minutes. Season with nutmeg, pepper and salt.
Preheat oven to 200 °C. Fill half of the bulgur into a greased baking dish, spread a little bit of crem fraiche on it. Place the seasoned fish fillet on top.
Spread the chard evenly over it and pour in the remaining bulgur. Spread again with crem fraiche. Put some fat on top and bake in the oven for 25 minutes.
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