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Salmon chard rolls

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 8th 2010

For 4 people, you will need:

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

How long does it take?

PreparationCookingStart 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?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

Stage 1
10 min.
Salmon chard rolls : Photo of step #1 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.
Salmon chard rolls : Photo of step #2 As soon as the water boils, add the cleaned chard leaves and leave to cook for 2 or 3 minutes.
Stage 3
1 min.
Salmon chard rolls : Photo of step #3 Remove the leaves with a a href="/materiel.php?id=25">araignée (spider) or skimmer, then plunge into cold water.
Stage 4
3 min.
Salmon chard rolls : Photo of step #4 After they have cooled for a few minutes, remove the leaves and drain them.
Stage 5
8 min.
Salmon chard rolls : Photo of step #5 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.
Salmon chard rolls : Photo of step #6 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
Salmon chard rolls : Photo of step #7 Then roll up the salmon in the leaves.
Stage 8
Salmon chard rolls : Photo of step #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.
Salmon chard rolls : Photo of step #9 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.
Salmon chard rolls : Photo of step #10 Meanwhile prepare the lemon sabayon with 2 egg yolks, 4 tablespoons lemon juice, 2 tablespoons water, salt and pepper.
Stage 11
5 min.
Salmon chard rolls : Photo of step #11 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.


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)
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Fillets of sole meunière, Avocado with gravlax, Macarons (the original French macaroons) , Crispy potato and mushroom brik rolls, Cretan salad, ... All
Fresh salmonFresh salmon: You can check-out other recipes which use it, like for example: Salmon and Spinach Gratin, Summer Salmon Blanquette, Seafood feuillantines, Salmon with sorrel, Pan-fried salmon with white cabbage, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", How to use gelatin, Cooking sugar, Confit of carrots with bacon, Du Barry soup, ... All

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