Cod roulade with a parsley foam

Cod roulade with a parsley foam

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


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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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


1 tbsp olive oil

Parsley foam

1 dl full cream
¼ bunch parsley
2 pinches salt
a little pepper
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How it's done

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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.


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.


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