Cod roulade with a parsley foam


Total time: 1hr
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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.

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Products used in this recipe

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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.


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