| 600 g | parsnips, washed and peeled |
|---|---|
| 1 | garlic clove, chopped |
| 1 | small onion, chopped |
| 30 g | butter |
| milk, as needed | |
| salt, pepper, nutmeg | |
| 600 g | cod filet |
| 1 | lemon, juice |
| salt | |
| 1 bunch | thyme |
| 8 slices | Parma ham, not too thinly sliced |
| 4 tbsp. | olive oil |
Preparing cod wrapped in dry-cured ham
Chop the parsnips into ca. 2 cm long pieces. Cook them for around 15 minutes in a pressure cooker together with the garlic and the onion, until soft. Remove the vegetables from the water and let the excess drip off. Heat the butter in a pan, add the parsnips and mash them like mashed potatoes, if necessary add a little bit of milk, season with salt and pepper and a little nutmeg, keep it warm. Cut the cod filets into eight equal pieces, season with lemon juice and salt, besprinkle with thyme leaves, tightly roll each piece into a slice of dry-cured ham, fix them with a toothpick. Heat the olive oil in a frying pan, fry the fish on each side for about 3 minutes. Arrange together with the mashed parnips and some colourful vegetables of your choice and serve.
