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Rouleau of wild Alaska black cod and olives

This rouleau is deliciously salty due to the use of dried green olives. Which are used to season the fish.

By choosing wild black cod Alaska, you make a sustainable and flavourful choice. Wild black cod has a high oil content, a sweet taste and buttery texture.

Makes 2 kg.

Allergens & dietary requirements

  • Fish
  • Pescetarian


  • 800 green olives, pitted
  • kg wild Alaska black cod
  •  as needed brine, 6% salt

Preparation method

  • Drain the green olives completely and lay them out on a drying rack lined with baking paper.
  • Dry for 12 hours at 60°C.
  • Blend the dried green olives into a fine powder.
  • Remove anu bones, skin, and brown bits from the black cod.
  • Cut the fillets into 2-by-2-centimetre strips about half a fillet long.
  • Place the fillets in the brine for 25 minutes.
  • Pat the fillets dry and sprinkle with a thin layer of olive powder.
  • Roll the fillets together into a tight rouleau using cling film.
  • Place the rouleau in a vacuum bag and vacuum seal completely.
  • Place in the oven at 54°C combi oven with 100% steam and insert the core thermometer into the rouleau.
  • Cook the rouleau to a core temperature of 25°C.
  • Cool back immediately on ice water.
  • Portion the rouleau into slices of about 70-80g.
  • Heat the rouleau under the salamander grill, or fry in a frying pan.

Serving suggestions

  • Delicious in a dish with components of capers, lemon, and Parmesan.
  • Pairs well with tomato, pine nut and basil.
  • Perfect with artichoke, spring onion and garlic.