1,394 easy and fully explained recipes, with 27,271 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.

158K 19 3.7

Last modified on: August 8^th 2010

Keywords for this recipe:

For 4 people, you will need:

1 8 leaves 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

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.

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)

	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: Crab Cakes, Apple paste, Cauliflower and avocado rémoulade, Spinach and cashew brik rolls, Souda salad, ... All
	Fresh salmon: You can check-out other recipes which use it, like for example: Summer Salmon Blanquette, Salmon and leek fondue tart, Salmon marinated like herring, Koulibiak in pie dish, Seafood feuillantines, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Butter cream, Franche-Comté sticks, Citrus syrup, Natural leaven, ... 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.
317K5 54 min. February 21^th 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.
135K4.8 2 hours 35 min. December 5^th 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.
114K4.1 1 hour 38 min. April 22^th 2012

Tomatoes Macédoine

Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
59K4 45 min. September 17^th 2014

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
316K5 1 hour 13 min. May 8^th 2020

News list of cooking-ez.com

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.