Stuffed Salmon Trout Rolls
Cook couscous according to package instructions. Juice 1 of the lemons and cut remaining into wedges. Rinse and pat dry the fish. Season with salt, pepper and most of the lemon juice. Rinse and trim the thick stems from the chard. Cut leaves into thin strips. Halve, seed and chop the chile pepper. Peel and chop the shallots. Melt butter in a large skillet and saute the shallots. Add the chard, couscous and chile pepper. Season with salt and pepper. Spoon some chard mixture onto the skin side of the fish, roll it up and secure with a wooden skewer. Simmer water, wine, bay leaf, peppercorns and salt in a large pan for 15 minutes. Place the stuffed salmon trout rolls in a steamer basket in the pan and steam for 6 to 8 minutes.
Rinse snow peas, green beans and zucchini. Blanch snow peas in salted boiling water for 6 minutes. Blanch green beans for 8 minutes. Cut zucchini into thick strips and blanch for 8 minutes. Peel garlic and cut into thin slices. Heat 4 tablespoons of olive oil and saute the garlic until golden brown. Add all the blanched vegetables and saute for 2 to 3 minutes. Season with salt and pepper and sprinkle with remaining lemon juice. Serve the salmon trout rolls on the vegetables with lemon wedges.