Salmon chard rolls

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.

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

Remove the leaves with a araignée (spider) or skimmer, then plunge into cold water.

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

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

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).

Then roll up the salmon in the leaves.

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.

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.

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

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.