Wash and clean the chard, put the main ribs to cook with water, salt and some drops of squeezed lemon in pressure cooker 20 min. Blanch the leaves for 2 minutes in boiling water and cool in cold water. Set aside. Extend the chard leaves on a cloth, placed over the main ribs, cut slices of ham and fill with 8 gr. of trout roe (a 6th part of the package) form a roll and place it on the main rib, wrap the whole taking care that everything is securely closed (the leaf should be large enough to allow this). Once formed the rolls put some salt to each, coat in batter and fry in hot oil. This frying should be quick otherwise the trout roe will go stale. Remove from oil and place on absorbent paper. Cut into diagonal and put a teaspoon of seafood chowder with cream.