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