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Salmon chard rolls
185 K 3.7/5 (19 reviews)
1 hour 25 min.
Easy
8.70 €
4 people
8 IngredientsLast modified on: August 8th 2010
8 leaves Leaf beet (swiss chard)
4 pieces fresh salmon
1 tablespoon 
2 
4 tablespoons lemon juice
2 tablespoons 
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 3 min.
All in all: 1 hour 25 min.
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Step by step recipe
Stage 1 - ⌛ 10 min.
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.
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).
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.
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.
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.
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 recipe | 90 RDI=30 % | 7 RDI=1 % | 70 RDI=10 % | 970 RDI=50 % | 4,050 RDI: 50 % |
| Per 100 g | 10 RDI=5 % | 1 RDI=0 % | 10 RDI=2 % | 150 RDI=8 % | 650 RDI: 8 % |
| Per person | 20 RDI=8 % | 1 RDI=0 % | 20 RDI=2 % | 240 RDI=10 % | 1,010 RDI: 10 % |
How much will it cost?
- For 4 people : 8.70 €
- Per person : 2.20 €
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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)
Leaf beet (swiss chard)
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Lemon juice
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Fresh salmon
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Egg yolk
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