Cod Roulade with a Parsley Foam

Preparation/cooking time: ca. 30m + Bake: ca. 30m

For 4 people

Nutritional Information

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


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

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  • Blanch the Savoy cabbage leaves for approx. 2 min., 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 and place on the air-dried meat. Using the cling film to help you, roll the mixture into a tight roulade, taking care not to trap the cling film. Transfer the roulade to a baking tray lined with greaseproof 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.

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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