Cod wrapped in dry-cured ham

Ingredients (serves 4)

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    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
    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.