Cod in Speck Alto Adige with baked lemon potatoes - recipe

Course: main course
Style: modern
Level of difficulty: easy Plaited breadsticks with spelt and nut flour and Speck Alto Adige
Preparation time: 50 min.
Created by: Denise Schuster

     

Print  		   Cod in Speck Alto Adige with baked lemon potatoes
400 g cod loins
6 slices Speck Alto Adige PGI
25 g piece of Speck Alto Adige PGI
500 g small potatoes
1½ tbsps olive oil
1½ organic lemons
½ bunch rosemary
½ bunch thyme
125 g sugar-snap peas
½ bunch of radish
Salt, pepper
800 g cod loins
12 slices Speck Alto Adige PGI
50 g piece of Speck Alto Adige PGI
1 kg small potatoes
3 tbsps olive oil
3 organic lemons
1 bunch rosemary
1 bunch thyme
250 g sugar-snap peas
1 bunch of radish
Salt, pepper
1,6 kg cod loins
24 slices Speck Alto Adige PGI
100 g piece of Speck Alto Adige PGI
2 kg small potatoes
6 tbsps olive oil
6 organic lemons
2 bunches rosemary
2 bunches thyme
500 g sugar-snap peas
2 bunches of radish
Salt, pepper
  

Preparation

Preheat the oven to 200 degrees C (top and bottom heat).
Wash and halve the potatoes.
Wash the lemons with hot water and cut into slices.
Place the potatoes and the lemon slices on a baking tray. Sprinkle with olive oil and season with salt and pepper. Season with a few sprigs of thyme and rosemary, then place in a preheated oven and roast for 10 minutes.
Divide the cod into four pieces, place a sprig of rosemary on each and wrap in the Speck Alto Adige. Place on the baking tray with the potatoes and bake for another 15 minutes.
Simultaneously, blanch the sugar-snap peas in boiling water, then rinse with ice-cold water. Wash the radishes and cut into fine slices. Finely dice the Speck Alto Adige, and fry the bits in a frying pan without cooking fat. Add the sugar-snap peas and radishes and toss briefly. Season with salt and pepper.
To serve, place a few potatoes, sugar-snap peas and a piece of fish on each plate.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Barley Salad with Speck Alto Adige – recipe

Barley Salad with Speck Alto Adige

A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.

to the recipe

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

to the recipe

Ravioli with prawns and Speck Alto Adige PGI - recipe

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

to the recipe

Speck Alto Adige PGI layered pie - recipe

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

to the recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI - recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI

Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.

to the recipe

Risotto with radicchio and Speck Alto Adige - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.

to the recipe

Savoury tarts with Speck Alto Adige and goat cheese - recipe

Savoury tarts with Speck Alto Adige PGI and goat cheese

Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?

to the recipe

Dumplings with original Speck Alto Adige - recipe

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe

Prawns wrapped in Speck Alto Adige - recipe

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.

to the recipe

“Hasselback potatoes” with Speck Alto Adige and sour cream - recipe

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

to the recipe