Cod roulade with a parsley foam

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 241 Kcal, 27g Protein, 2g Carbohydrates, 14g Fat


  • Roulade
  • 6 savoy cabbage leaves, large
  • 12 slices Bündnerfleisch (Graubünden air-dried meat)
  • 2 packs Nordstar cod fillets (approx. 250g each)
  • 2 pinches salt
  • a little pepper
  • Bake
  • 1 tbsp olive oil
  • Parsley foam
  • 1 dl full cream
  • 0.25 bunch parsley
  • 2 pinches salt
  • a little pepper

View these products


  • 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.
  • Serve with:

    potatoes or rice.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home