1,446 easy and fully explained recipes, with +66K photos and 78 videos

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.

165K 3.7/5 based on 19 reviews

Last modified on: August 8^th 2010

Keywords for this recipe:

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: 625 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 18 min.

Cooking: 3 min.

All in all: 1 hour 21 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 - 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...

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

Source: Home-made.

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).

Possible allergens in this recipe: Fish, Milk, Egg

How much will it cost?

For 4 people : 8.68 €
Per person : 2.17 €

Change currency:

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

This recipe uses (among others)

Other recipes you may also like

Stuffed tomatoes and courgettes

A classic recipe of French family cooking, but with a more sophisticated filling.
February 21^th 2011335K3.8 1 hour 50 min.

Poached eggs

Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8^th 2013307K5 2 hours 40 min.

Smoked salmon sacristains

Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
February 21^th 2011225K 33.9 1 hour 30 min.

Succès praliné (praline meringue)

The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
June 20^th 2010362K 34.1 4 hours 16 min.

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
February 6^th 2011294K 34.5 3 hours 52 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.