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.