Baked Seafood Dumplings with Saffron Sauce and Swiss Chard

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• Kosher salt
• 1/2 pound skinless white fish fillets, such as sole, flounder or cod, cut into 1/2-inch pieces
• 1 large egg white
• 3 large eggs
• 1/4 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/4 teaspoon saffron threads
• 2 cups fish stock or bottled clam juice
• 2 cups heavy cream
• 1 tablespoon fresh lemon juice
• Salt and freshly ground white pepper
• 1 pound Swiss chard—stems cut into 1-inch pieces, leaves left whole
• 3 tablespoons minced chives

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