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.
166 K 3.7/5 (19 reviews)
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Last modified on: August 8th 2010
For 4 people, you will need:
  • 1 Leaf beet (swiss chard) 8 leaves Leaf beet (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: 630 grams

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Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 3 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 10 min.
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.

Stage 2 - 3 min.
Salmon chard rolls
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
Remove the leaves with a araignée (spider) or skimmer, then plunge into cold water.

Stage 4 - 3 min.
Salmon chard rolls
After they have cooled for a few minutes, remove the leaves and drain them.

Stage 5 - 8 min.
Salmon chard rolls
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
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
Then roll up the salmon in the leaves.

Stage 8
Salmon chard rolls
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
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.
Salmon chard rolls
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
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %7 RDI=1 %70 RDI=10 %970 RDI=50 %4,050 RDI: 50 %
Per 100 g10 RDI=5 %1 RDI=0 %10 RDI=2 %150 RDI=8 %650 RDI: 8 %
Per person20 RDI=8 %1 RDI=0 %20 RDI=2 %240 RDI=10 %1,010 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk, egg
How much will it cost?
  • For 4 people : 8.70 €
  • Per person : 2.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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