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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.

174 K 3.7/5 (19 reviews)

1 hour 25 min. difficulté

Easy

8.70 €

4 people

8 Ingredients

Last modified on: August 8^th 2010

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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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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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.

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=30 %	7 RDI=1 %	70 RDI=10 %	970 RDI=50 %	4,050 RDI: 50 %
Per 100 g	10 RDI=5 %	1 RDI=0 %	10 RDI=2 %	150 RDI=8 %	650 RDI: 8 %
Per person	20 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

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