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Name: Salmon chard rolls
Prep time: 1 h 18 min
Cook time: 3 min
Total time: 1 h 21 min
Yield: 4 people
Cuisine: french
Ingredients: 8 leaves Swiss chard; 4 pieces fresh salmon; 1 tablespoon butter; 2 egg yolks; 4 tablespoons lemon juice; 2 tablespoons water; salt; pepper

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Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions.

The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.

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Last modified on: August 8^th 2010

For 4 people, you will need:

1 8 leaves Swiss chard
2 4 pieces fresh salmon
3 1 tablespoon butter
4 2 egg yolks
5 4 tablespoons lemon juice
6 2 tablespoons water
7 salt
8 pepper
Total weight: 625 grams

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Measures:

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Fulfillment

Preparation	Cooking	Start to finish
1 hour 18 min.	3 min.	1 hour 21 min.

Preservation:

Without the sauce, several days in the fridge, protected by a plastic film.

At what time?

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Step by step recipe

Stage 1

10 min.

Trim the 8 leaves Swiss chard and put into warm water to wash them thoroughly.

Bring a large pan of slated water to the boil.

Stage 2

3 min.

As soon as the water boils, add the cleaned chard leaves and leave to cook for 2 or 3 minutes.

Stage 3

1 min.

Remove the leaves with a a href="/materiel.php?id=25">araignée (spider) or skimmer, then plunge into cold water.

Stage 4

3 min.

After they have cooled for a few minutes, remove the leaves and drain them.

Stage 5

8 min.

After draining, use a salad spinner, if you have one, to remove as much water as possible, then lay the leaves on absorbant paper.

Stage 6

30 min.

Grill the salmon portions.

Lay out 2 chard leaves on the worktop, quite flat and overlapping a little. Place a piece of salmon on top, straight from the pan (be careful, it's hot).

Stage 7

Then roll up the salmon in the leaves.

Stage 8

Trim off the ends of the roll neatly to show the lovely contrast between the pink of the salmon and the green of the chard.

Stage 9

3 min.

Put 1 tablespoon butter in a pan over medium heat, salt and pepper, then arrange the salmon rolls in the bottom together with any offcuts.

Leave on low heat just long enough to warm the leaves through for a couple of minutes on each side, as the salmon is already cooked.

Stage 10

18 min.

Meanwhile prepare the lemon sabayon with 2 egg yolks, 4 tablespoons lemon juice, 2 tablespoons water, salt and pepper.

Stage 11

5 min.

Heat the plates. Place a salmon roll in the centre with the trimmings on the side, and pour a ribbon of sabayon over.

Serve immediately.

Remarks

You can try using spinach instead of chard, which tastes just as good, but the rolls are trickier to make as the spinach leaves are very fragile and much smaller.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 8.68 €
Per person : 2.17 €

Note : These prices are only approximate

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And to drink?: A fruity white wine, such as a Sauvignon from the Loire. Allow yourself to be tempted by a Pouilly-fumé...

Source

Home-made.

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More recipes?

This recipe use (among others)

	Fresh salmon: You can check-out other recipes which use it, like for example: Koulibiak in pie dish, Salmon marinated like herring, Pan-fried salmon with white cabbage, Salmon "en papillote" with small vegetables, Salmon and Spinach Gratin, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Royal icing, Beetroot and cream cheese verrines, Algerian brik rolls, Nanou's tuna tart, Baked potoatoes with herb butter or cream , ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Tomato foccacia, Sausage and lentils "en cocotte", Hazelnut and orange cake, How to fry eggs well, ... All

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