Summary

Ingredients

• 4 leaves Swiss chard, large
• 150 g salmon
• 4 cl vermouth, (Noilly Prat)
• 8 scallop (s)
• 150 ml cream
• 1 egg (s)
• 15 g shallot (s), cut into cubes
• some garlic
• 6 cl white wine
• 1 vanilla pod (s)
• 1 tablespoon butter
• Sea salt, (Fleur de Sel)
• Black pepper from the mill
• oil

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Instructions

1. Blanch the chard leaves in steam for 3 minutes, quench briefly, drain, cut the stalk flat and drain the leaves on kitchen paper.
2. Cut the salmon into cubes and freeze lightly. Then process the diced salmon with Noilly Prat, a little cream (maximum 50 ml), salt and pepper in a blender to create a smooth farce. Separate the egg, save the yolk for the sauce and beat the egg whites into snow. Carefully fold the egg whites into the salmon farce.
3. Put a tablespoon of the farce on each chard leaf, press a mussel into the farce, season with salt and pepper and roll the whole thing up to make roulades. Place the rolls in a perforated, lightly greased cooking container.
4. For the sauce, sweat the shallot cubes in butter and add the white wine and half of the whipped cream that is still there. Then add the pulp of a vanilla pod and squeeze a little garlic (just a touch). Let this mixture simmer very gently for about 10 minutes and then let it steep for about 30 minutes. Then strain through a sieve and season with salt and pepper. Beat the egg yolks with the rest of the whipped cream. Just before serving, heat the sauce again, add the egg yolk mixture and froth the sauce with the magic wand.
5. While the sauce is being prepared, the rolls are steamed:
6. 85 ° C - 100% humidity - 8 minutes.
7. Towards the end of the cooking time, fry the remaining scallops in oil and season with salt and pepper.
8. Then it can be served.
9. A side dish goes well with black Piedmont rice and chard vegetables seasoned with a little cinnamon and cardamom.