– a cod fillet
– two variegated red turnips (one boiled and one raw)
– pods of fresh peas
– potato strips
– a radish
– celeriac and ginger puree
– sweet and sour red pepper cream with apple cider vinegar
– aromatic herbs (thyme, marjoram)
– cumin seeds
– j.e. mountain pasture butter
– j.e. extra virgin olive oil
– j.e.  salt
– j.e. pepper



For the cod fillet:

First of all, turn on the stove and heat the pan without adding any oil. In the meantime, dress the cod fillet with salt and pepper on a separate plate and lay the potato strips over the fillet. At this point, the pan will be hot: lay the cod fillet upside down with the potatoes on the base of the pan. Add a little bit of oil, a poached garlic clove , a sprig of marjoram, a sprig of thyme and a small piece of butter. Then put the pan in the oven at 210 degrees Celsius for 5/6 minutes, depending on the size of the fillet and halfway through cooking turn it over.

For the side dish:

Heat a pan with a drop of oil, thyme, butter and toast lightly the cumin seeds. Add to the pan red turnip previously peeled, boiled and sliced into wedges and season it with salt and pepper. In the meantime, drain the raw red turnip, the fresh pea pods and the radish to remove the excess water and season the vegetables separately with oil, salt and pepper. When the turnip in the pot is well browned, turn off the heat.


At this point, take the cod fillet out of the oven and it is ready to proceed with the dishing. Make a bed with the previously cooked turnips and gently lay over the cod fillet. Then enjoy yourself in the decoration with sauces, pea pods, variegated red turnip, radish and finally some herbs. Add a drop of oil, a little ground pepper and ready to serve!

It will be delicious matched with our Sauvignon blanc Bosco del Merlo!