Salmon chard rolls


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.
182 K 3.7/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: August 8th 2010
For 4 people, you will need:
  • 1 Leaf beet (swiss chard) 8 leaves Leaf beet (swiss chard)
  • 2 fresh salmon 4 pieces fresh salmon
  • 3 butter 1 tablespoon butter
  • 4 egg yolk 2 egg yolks
  • 5 lemon juice 4 tablespoons lemon juice
  • 6 water 2 tablespoons water
  • 7 salt salt
  • 8 pepper pepper
  • Total weight: 630 grams

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 3 min.
All in all: 1 hour 25 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.
Salmon chard rolls : Stage 1
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.
Salmon chard rolls : Stage 2
As soon as the water boils, add the cleaned chard leaves and leave to cook for 2 or 3 minutes.

Stage 3 - 1 min.
Salmon chard rolls : Stage 3
Remove the leaves with a araignée (spider) or skimmer, then plunge into cold water.

Stage 4 - 3 min.
Salmon chard rolls : Stage 4
After they have cooled for a few minutes, remove the leaves and drain them.

Stage 5 - 8 min.
Salmon chard rolls : Stage 5
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.
Salmon chard rolls : Stage 6
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
Salmon chard rolls : Stage 7
Then roll up the salmon in the leaves.

Stage 8
Salmon chard rolls : 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.
Salmon chard rolls : Stage 9
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 - 20 min.
Salmon chard rolls : Stage 10
Meanwhile prepare the lemon sabayon with 2 egg yolks, 4 tablespoons lemon juice, 2 tablespoons water, salt and pepper.

Stage 11 - 5 min.
Salmon chard rolls : Stage 11
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %7 RDI=1 %70 RDI=10 %970 RDI=50 %4,050 RDI: 50 %
Per 100 g10 RDI=5 %1 RDI=0 %10 RDI=2 %150 RDI=8 %650 RDI: 8 %
Per person20 RDI=8 %1 RDI=0 %20 RDI=2 %240 RDI=10 %1,010 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, milk, egg
How much will it cost?
  • For 4 people : 8.70 €
  • Per person : 2.20 €

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
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011769 K3.5 8 min.
Hachis parmentier
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
February 21th 2011420 K 24.3 1 hour 25 min.
Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
December 20th 2010270 K4.5 2 hours 5 min.
Smooth mixed vegetable soup
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.
January 3rd 2014357 K4.4 2 hours 3 min.
Sautéd broccoli with ham
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.
February 21th 2011223 K 14.3 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page