Cod in Speck Alto Adige with baked lemon potatoes - recipe

Course: main course Style: modern Level of difficulty: easy Preparation time: 50 min. Created by: Denise Schuster Print

Ingredients 2 people 4 people 8 people 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 ...

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

to the recipe

Calzoni with Speck Alto Adige PGI

Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!

to the recipe

Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.

to the recipe

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient

to the recipe

Potato gnocchi with Speck Alto Adige PGI sauce - recipe

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

to the recipe

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.

to the recipe

Carbonara with Speck Alto Adige - Ricetta

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

to the recipe

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

to the recipe

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.

to the recipe

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe