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.
125,2673.9/5 for 14 ratings
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Last modified on: August 8th 2010

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 18 min.3 min.1 hour 21 min.
Keeping: Without the sauce, several days in the fridge, protected by a plastic film.
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Step by step recipe


Stage 1 - 10 min.
Salmon chard rolls : Photo of step #1
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.
Salmon chard rolls : Photo of step #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 : Photo of step #3
Remove the leaves with a a href="/materiel.php?id=25">araignée (spider) or skimmer, then plunge into cold water.

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

Stage 5 - 8 min.
Salmon chard rolls : Photo of step #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 : Photo of step #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 : Photo of step #7
Then roll up the salmon in the leaves.

Stage 8
Salmon chard rolls : Photo of step #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 : Photo of step #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 - 18 min.
Salmon chard rolls : Photo of step #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 : Photo of step #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.

Nutritional information

% 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).

How much will it cost?

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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 juiceLemon 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 salmonFresh 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
WaterWater: 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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