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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.

128,0283.9/5 for 14 ratings

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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

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

Keeping: 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?

Work this out...

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.

And to drink?

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
968 Kcal or 4,053 Kj	87 gr	7 gr	66 gr
48 %	34 %	1 %	10 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
155 Kcal or 649 Kj	14 gr	1 gr	10 gr
8 %	5 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
242 Kcal or 1,013 Kj	22 gr	2 gr	16 gr
12 %	8 %	<1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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

Change currency:

Source

Home-made.

More recipes?

This recipe uses (among others)

	Lemon juice: You can check-out other recipes which use it, like for example: Lebanese Tabbouleh, Beetroot and cream cheese verrines, Salmon and leek fondue tart, Hollandaise sauce, Tomato pesto, ... All
	Fresh salmon: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Summer Salmon Blanquette, Salmon with sorrel, Salmon and leek fondue tart, Salmon rillettes, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Smoked eggs, Steamed leeks with morel sabayon, You should not leave egg yolks in contact with sugar, Crusty cockle tart, ... All

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