Salmon chard rolls

A recipe from
158K3.7 August 8th 2010
Salmon chard rolls
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For 4 people, you will need:


PreparationCookingStart to finish
1 hour 18 min.3 min.1 hour 21 min.

Step by step recipe

1Trim the 8 leaves Swiss chard and put into warm water to wash them thoroughly.

Bring a large pan of slated water to the boil.
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2As soon as the water boils, add the cleaned chard leaves and leave to cook for 2 or 3 minutes.Salmon chard rolls : etape 25
3Remove the leaves with a araignée (spider) or skimmer, then plunge into cold water.Salmon chard rolls : etape 25
4After they have cooled for a few minutes, remove the leaves and drain them.Salmon chard rolls : etape 25
5After draining, use a salad spinner, if you have one, to remove as much water as possible, then lay the leaves on absorbant paper.Salmon chard rolls : etape 25
6Grill 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).
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7Then roll up the salmon in the leaves.Salmon chard rolls : etape 25
8Trim off the ends of the roll neatly to show the lovely contrast between the pink of the salmon and the green of the chard.Salmon chard rolls : etape 25
9Put 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.
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10Meanwhile prepare the lemon sabayon with 2 egg yolks, 4 tablespoons lemon juice, 2 tablespoons water, salt and pepper.Salmon chard rolls : etape 25
11Heat the plates. Place a salmon roll in the centre with the trimmings on the side, and pour a ribbon of sabayon over.

Serve immediately.
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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.
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December 6th 2023.