Marbled cod roulade
The brining process ensures that the meat of the fish sticks together and keeps it in its original shape.
Makes 1kg. 01032021
Allergens & dietary requirements
- Fish
- Pescetarian
Ingredients
- 1600 g fillet of cod
- as needed brine, 10% salt
- as needed dried trompette de la mort, powdered
- as needed dried parsley, ground to a powder
Preparation method
- Clean the fish by removing the bones, membranes, and the skin until just the pure white meat remains.
- Cut the cod into long strips about 3cm thick.
- Then cut each strip in half once, so that they are about the same length of 20 to 25cm each.
- Place the cod pieces in the brine for fifteen minutes.
- Dry the cod well with a dishcloth and arrange on a workbench covered with cling film.
- Cover the cod with the dried-black-chanterelle-mushroom powder and dried-parsley powder.
- Pull a few tight strips of cling film over the workbench.
- Place the powdered fillets criss-cross on top of each other on the cling film and roll up very tightly into a roll.
- Freeze, preferably on top of a vacuum-sealer bag filled with water, so that the bottom remains nice and round.
- Cut the roll into slices of about 1cm thick.
- Remove the cling film before use and allow to defrost on the plate.
Serving suggestions
- Delicious in combination with components of black chanterelle mushrooms, lovage, and sourdough bread.
- Combines well with celeriac, celery, and potato.
- Particularly tasty served with whey, crispy scales, and lemon verbena.
