Cod in Speck Alto Adige with baked lemon potatoes

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.
 

Ready to try something new?

See more Speck recipes ...

Leek risotto with Speck Alto Adige PGI

Leek risotto with speck

A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!

Pasta rice with Speck Alto Adige

Pasta rice with speck

A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige. Click here for the recipe ...

South Tyrolean Speck-flavoured dumpling soup

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

Spinach pasta with South Tyrolean pancetta, char and leek

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Cod in Speck Alto Adige with baked lemon potatoes

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.

Ravioli with salted cod, South Tyrolean pancetta and potatoes

Spelt ravioli with salted cod

Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...

Potatoes with Speck Alto Adige

Potatoes with speck

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.