1 serving; 10 min preparation; 25-30 min cooking time
The recipe for today is a very elegant and easy dish. It’s vibrant colors and different flavors make it suitable for any dinner party. If you like fish and prosciutto, try this recipe. I promise, you won’t be disappointed.
Combining fish and ham seems a little odd, but I like the subtle flavor of the fish and the saltiness of the prosciutto together. They just complement each other, but the fish flavor is not lost. The sweet pea and avocado puree balance the dish as they bring a little sweetness and creaminess.
for the roulade:
- 220 g fresh cod
- 100 g prosciutto, thin slices
- 10 g flat-leaf parsley
- 1/8 tsp white pepper
- 50 g black olives, pitted and sliced
for the puree:
- 100 g sweet peas, frozen
- 1/2 avocado
- 1 tbsp sour cream
- 1/2 tsp ground coriander
- 1 tbsp lime or lemon juice
- 1/2 tsp salt
- 1/4 tsp white pepper
Preheat the oven to 180 degrees C/360 degrees F.
Cut the fish fillet in two even pieces. Season with pepper and just a little bit of salt. Be careful with the salt, because the prosciutto is quite salty.
Mince the parsley very fine. Slice the olives thinly.
Put two slices of prosciutto overlapping each other. The width of the piece should be as long as the fish fillets. Put a cod fillet on one side of the prosciutto.
Cover the fish with parsley and olives. Wrap the fish tight with the prosciutto. Place on a baking tray. Repeat with the other fish fillet.
Place the baking tray in the preheated oven and cook for 25 to 30 min. The prosciutto has to be darker and crispy.
For the puree: Bring a small pan with water and a little bit of salt to the boil. Add the sweet peas and boil for 3 to 4 min. Drain from the water and transfer to a food processor. Leave a 1 tbsp of peas for decoration.
Add the avocado, sour cream and dry seasonings. Blend until everything is combined together. Add the lime juice and blend again. Taste the puree and adjust the seasonings according to your taste. Add a little more lime juice, if necessary.
Serve the cod roulade on top of the puree. Decorate with sweet peas. Enjoy!