For 4 people, you will need:
1 tablespoon 
2 tablespoons 
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - 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.
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).
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.
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.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 % |
How much will it cost?
- For 4 people : 8.68 €
- Per person : 2.17 €
Note : These prices are only approximate.
Source
Home-made.More recipes?
This recipe uses (among others) | Swiss chard: You can check-out other recipes which use it, like for example: Chard and potato gratin, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Green hummus, Smoked haddock and leek fondue tartines, Avocado with gravlax, Tabbouleh, Tarte Jurassienne, ... All |
 | Fresh salmon: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Salmon marinated like herring, Salmon with sorrel, Seafood feuillantines, Salmon and leek fondue tart, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Hollandaise sauce, Crème de foie gras, Chocolate mousse, Two-cheese quiche, ... All |
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