Salmon fillet with chard

Ingredients for 4 servings:

• 4 salmon fillets (approx. 125 g each)
• 500 g chard
• 50 ml vegetable stock
• 1 egg yolk
• 1 tbsp mustard (Maille a la Provencale)
• 75 g low-fat yogurt
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the chard, remove the thick stems, and blanch the leaves in boiling salted water for 30 seconds. Drain and rinse with cold water. Drain the leaves and pat dry with kitchen paper. Wash the salmon, pat dry, and season with salt and pepper. Arrange two chard leaves fanned out next to or underneath each other, place a piece of salmon on top, and roll both together to form a parcel. Tie with kitchen string if necessary. Place the parcels in the steamer over lightly boiling salted water, cover, and steam for about 20 minutes. Heat the stock, then beat the egg yolk with the stock, mustard, salt, and pepper. Add the yogurt a spoonful at a time, stirring frequently over low heat. Do not let it boil any further, as otherwise the egg will curdle. Season to taste and add more seasoning if desired. Rice goes well with this. It’s not exactly a man’s portion after a long day at work, so plan a little more generously. For me personally, who prefers to eat several small portions a day, it’s great.