|Preparation||Cooking||Start to finish|
|1 hour 18 min.||3 min.||1 hour 21 min.|
|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.
|2||As soon as the water boils, add the cleaned chard leaves and leave to cook for 2 or 3 minutes.|
|3||Remove the leaves with a araignée (spider) or skimmer, then plunge into cold water.|
|4||After they have cooled for a few minutes, remove the leaves and drain them.|
|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.|
|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).
|7||Then roll up the salmon in the leaves.|
|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.|
|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.
|10||Meanwhile prepare the lemon sabayon with 2 egg yolks, 4 tablespoons lemon juice, 2 tablespoons water, salt and pepper.|
|11||Heat the plates. Place a salmon roll in the centre with the trimmings on the side, and pour a ribbon of sabayon over.|