Fish: Cod Roulade with a Parsley Foam

Cod Roulade with a Parsley Foam


  • 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


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.


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