For 4 people, you will need:
8 leaves Swiss chard
4 pieces fresh salmon
1 tablespoon 
2 
4 tablespoons lemon juice
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.
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 % |
How much will it cost?
- For 4 people : 8.68 €
- Per person : 2.17 €
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)
 | 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: Tzatziki, Spinach and cashew brik rolls, Coriander and cashew nut pesto, Thin summer tart "à la grecque", Green parsley tahini sauce, ... All |
 | Fresh salmon: You can check-out other recipes which use it, like for example: Salmon and Spinach Gratin, Salmon marinated like herring, Summer Salmon Blanquette, Salmon and leek fondue tart, Pan-fried salmon with white cabbage, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, Cretan Bread, Mushroom velouté, Green parsley tahini sauce, Stewed apricots, ... All |
Other recipes you may also like
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.313K5 54 min. February 21th 2011
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.132K4.8 2 hours 35 min. December 5th 2010
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.110K4.1 1 hour 38 min. April 22th 2012
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.56K4 45 min. September 17th 2014
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.309K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-06-04)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.