Cod roulade with a parsley foam

Cod roulade with a parsley foam

Total: 1 hr | Active: 30 Min.
gluten-free
Nutritional value / people: 241 kcal
, Fat: 14 g
, Carbohydrate: 2 g
, Protein: 27 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Roulade

6 savoy cabbage leaves, large
12slices Bündnerfleisch (Graubünden air-dried meat)
2packs Nordstar cod fillets (approx. 250g each)
2pinches salt
a little pepper

Bake

1tbsp olive oil

Parsley foam

1dl full cream
¼bunch parsley
2pinches salt
a little pepper
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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.

Good to know
Serve with: potatoes or rice.
Serve with: potatoes or rice.
Tip: replace the air-dried meat with cured ham.
Tip: replace the air-dried meat with cured ham.

How-tos

Blanching vegetables

Blanching vegetables

Whipping cream

Whipping cream

Cutting and chopping herbs

Cutting and chopping herbs

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