For 4 people, you will need:
8 leaves Swiss chard
1 tablespoon 
2 
How long does it take?
Time required for this recipe:
Keeping: Without the sauce, several days in the fridge, protected by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 18 min. | 3 min. | 1 hour 21 min. |
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?
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.
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).
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.
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.
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.
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.
Nutritional information
How much will it cost?
- For 4 people : 8.68 €
- Per person : 2.17 €
And to drink?: A fruity white wine, such as a Sauvignon from the Loire. Allow yourself to be tempted by a Pouilly-fumé...
Source
Home-made.More recipes?
This recipe uses (among others) | Lemon juice: You can check-out other recipes which use it, like for example: Sea bass with coriander cream en papillote, Lebanese Tabbouleh, Tarte Jurassienne, Avocado with gravlax, Nanou's tuna tart, ... All |
 | Fresh salmon: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Salmon and Spinach Gratin, Summer Salmon Blanquette, Salmon rillettes, Koulibiak in pie dish, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: French onion soup, Morel risotto with Vin Jaune and Mont d'Or, Taos hotpot, Puff or flaky pastry (pâte feuilletée), Rum babas, ... All |
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