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Salmon chard rolls

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 Leaf beet (swiss chard); 4 pieces fresh salmon; 1 tablespoon butter; 2 egg yolks; 4 tablespoons lemon juice; 2 tablespoons water; Salt; Pepper

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.

187 K 3.7/5 (19 reviews)610623

Duration

1 hour 25 min.

Difficulty

Easy

Last modified on: August 8^th 2010

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 8 leaves Leaf beet (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: 630 grams

Times for this recipe

Preparation

1 hour 20 min.

Cooking

3 min.

All in all

1 hour 25 min.

Preparation 1 hour 20 min.

Cooking 3 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Trim the 8 leaves Leaf beet (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 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 - ⌛ 20 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.

And to drink?

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

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

Source: Home-made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=21 %	1 g RDI=0 %	10 g RDI=14 %	154 kcal RDI=8 %	648 kJ RDI=8 %
Per person	21 g RDI=34 %	1 g RDI=1 %	16 g RDI=22 %	241 kcal RDI=12 %	1,013 kJ RDI=12 %
Whole recipe	87 g RDI=134 %	7 g RDI=3 %	65 g RDI=90 %	967 kcal RDI=48 %	4,052 kJ RDI=48 %