Blanch the Savoy cabbage leaves for approx. 2 mins., then refresh in ice-cold water. Drain and place on a cloth.
Pare down the thick midribs of the leaves. On a large piece of cling film, lay out the leaves in 2 rows so they overlap slightly.
Place the air-dried meat on the cabbage leaves. Season the fish fillets and place on top of the air-dried meat.
Using the cling film to help you, roll the Savoy cabbage leaves into a tight roulade, taking care not to trap the cling film.
Transfer the roulade to a baking tray lined with baking paper, brush with olive oil and cover with tin foil.
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
To make the parsley foam, whip the cream until foamy. Finely chop the parsley and stir into the cream. Season to taste.
Slice the roulade and serve with the parsley foam.