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Cod roulade with a parsley foam
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 241
  • Fat about 14g
  • Carbohydrates about 2g
  • Protein about 27g
This is needed
This is needed for 4 people
Roulade
  • 6 savoy cabbage leaves, large
  • 2 packs Nordstar cod fillets (approx. 250g each)
  • 12 slices Bündnerfleisch (Graubünden air-dried meat)
  • a little pepper
  • 2 pinches salt
Bake
  • 1 tbsp olive oil
Parsley foam
  • 1 dl full cream
  • 0.25 bunch parsley
  • 2 pinches salt
  • a little pepper
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And that's how it's done
And that's how it's done
Roulade
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.
Bake
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.
Parsley foam
To make the parsley foam, whip the cream until foamy. Finely chop the parsley and stir into the cream. Season to taste.
To serve
Slice the roulade and serve with the parsley foam.