for 4 person

Roulade

6	savoy cabbage leaves, large

12 slice	Bündnerfleisch (Graubünden air-dried meat)
2 pack	Nordstar cod fillets (approx. 250g each)
2 pinch	salt
a little	pepper

Bake

1 tbsp

olive oil

Parsley foam

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

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.

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