Cod with tomato and goat cheese

• AH Aardappelen vastkokend 600 g
• AH Knolselderij 600 g
• restaurant Rauwe Ham 80 g
• Spinazie 300 g
• gezeefde tomaten 100 g
• AH Verse geitenkaas naturel 48+ 200 g
• restaurant Kabeljauwfilet 400 g
• restaurant Olijfolie 30 g
• AH Knoflook 6 g
• Balsamicoazijn 22.5 g
• AH Kristalsuiker 30 g
• AH Slagroom 100 ml
• AH Nootmuskaat 0.5 g
• AH Geroosterde pijnboompitten 20 g
• Bieslook 2 g
• AH Keukenzout met jodium 6 g
• AH Zwarte peper gemalen 2 g

1. Peel 600g of potatoes and cut into cubes. Clean the celeriac and chop into pieces. Boil both in salted water for 15-20 minutes until tender. 2. Preheat the oven to 200°C. Lay out the slices of cured ham and top with spinach leaves. 3. On a plate, mash 100ml of strained tomatoes with half of the goat cheese and some pepper until well combined. 4. Cut the cod into 4 equal pieces. Coat them with the tomato-cheese mixture, place on the ham, and roll up tightly. 5. Heat 1 tablespoon of oil in a skillet and brown the fish parcels on all sides. Place on aluminum foil and bake in the oven for about 7 minutes. 6. Sauté garlic slices in 1 tablespoon of oil until golden. Stir in balsamic vinegar and sugar, reduce for 5 minutes, and season with salt and pepper. 7. Warm cream with nutmeg in a pan. Drain the potatoes and celeriac, press through a sieve into the cream, and stir into a fluffy puree seasoned with salt and pepper. 8. In a bowl, toss the remaining spinach with the reduced vinegar, pine nuts, and the rest of the goat cheese. 9. Slice the fish rolls diagonally. Serve each on a plate with a portion of spinach salad and a generous spoonful of puree. Garnish with chives if desired.