Fish: Cod Roulade with a Parsley Foam

Cod Roulade with a Parsley Foam

Ingredients

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

Instructions

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.

Details

  • Fish
  • 1h Preparation/cooking time: ca. 30m + Bake: ca. 30m
  • Servings For 4 people
  • Nutrition 241 Kcal
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