Cod with tomato and goat cheese from arlette swartjes

Name: cod with tomato and goat cheese from arlette swartjes
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 600 g potatoes crumbly (bag a 1 kg); 1 little celeriac; 4 big slices raw ham; 1 bag fresh spinach 300 g; 100 ml sieved tomatoes pack of a 500 ml; 200 g soft goat cheese crumbled; 400 g cod fillet; 2 tablespoons olive oil; 2 cloves garlic in slices; 6 tablespoons balsamic vinegar; 3 tablespoons sugar; 100 ml whipped cream; nutmeg; 2 tablespoons roasted pine nuts; possibly. sprigs of chives

A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes (crumbly (bag a 1 kg)), celeriac, raw ham, fresh spinach (300 g), sifted tomatoes (pack a 500 ml), soft goat cheese (crumbled), cod fillet, olive oil , garlic (in slices), balsamic vinegar, sugar, whipped cream, nutmeg, roasted pine nuts and if necessary. sprigs of chives.

Ingredients

Kitchen Stuff

aluminium foil
metal strainer

Directions

Peel approx. 600 g of potatoes and cut into pieces. Clean the celeriac and cut into pieces. Boil the potato with the celeriac slices in water with salt in 15-20 minutes until done.
Preheat the oven to 200 ° C. Spread the slices of raw ham on a board and spread them with leaves of spinach.
Pour about 100 ml sieved tomatoes on a plate, add half of the goat cheese and some pepper and mix everything together.
Cut the cod into 4 equal pieces. Brush them with the tomato cheese mixture and put them on the ham. Roll up the ham with the fish.
Heat 1 tablespoon of oil in a frying pan and fry the fish packages around light brown. Place them on aluminum foil and bake them for another 7 minutes in the oven.
Heat 1 tablespoon of oil in a pan and fry the slices of garlic lightly brown. Add the balsamic vinegar and the sugar and let it boil for about 5 minutes. Season with salt and pepper.
Heat in a pan the whipped cream with nutmeg to taste. Pour the potatoes with the celeriac and rub them over the cream through a sieve. Stir in the puree and season with salt and pepper.
In a bowl mix the rest of the spinach with the boiled vinegar, pine nuts and the rest of the goat's cheese.
Slice the fish rolls diagonally and put them each on a plate. Spoon some of the spinach salad and a large tablespoon of the potato-celeriac puree. Garnish possibly with sprigs of chives.