Chardonnay, Elephant Hill, Hawke's Bay, New Zealand, New Zealand Wines, New Zealand wines, white wines, Wine and Dine, Wine and Food
Skrei (winter cod) with a hazelnut crust served on a bed of parsnip purée
Mar
A delicate winter fish meets nutty flavors and earthy sweetness
A full-bodied wine from New Zealand provides the perfect aromatic complement to this delicate skrei, which, with its crispy hazelnut crust and velvety parsnip purée, becomes a culinary highlight of the winter season. This New Zealand wine offers an elegant texture and subtle toasted notes that are perfectly suited to balancing the snow-white flesh of the winter cod and the earthy nuances of the parsnip. In fine-dining seafood cuisine, we take advantage of the short skrei season to create a taste experience that impresses with both depth and artisanal precision, using the texture of the nuts and the natural sweetness of the root vegetable. The decision to pair this dish with a Reserve Chardonnay from Hawke’s Bay is a deliberate choice, as its complex structure perfectly complements the nutty elements and ideally accompanies the melt of butter in the purée. It is the art of selecting exquisite ingredients that transforms this recipe into a true moment of indulgence and, when paired with a first-class white wine, creates a festive atmosphere. When the fish is served perfectly translucent, a symphony of flavors unfolds that heightens the anticipation of the first bite and the full-bodied sip of wine. Thus, the classic winter fish is given a modern interpretation and, through the perfect wine pairing, becomes a holistic experience that celebrates fine seafood cuisine in every detail and will delight your guests.
Ideal wine pairing: Elephant Hill Reserve Chardonnay (Hawke’s Bay, New Zealand)
The decision to pair a Chardonnay from Hawke’s Bay with skrei is based on the exceptional elegance and subtle power of this New Zealand white wine. Such a wine from New Zealand is characterized by nuances of ripe stone fruit, roasted cashews, and a perfectly integrated minerality that pairs excellently with the hazelnut crust and highlights the sweetness of the parsnip. Since skrei has very firm but low-fat flesh, the wine requires a creamy texture achieved through gentle barrel aging that caresses the fish and harmoniously rounds out the dish. The climatic conditions in Hawke’s Bay lend the Chardonnay a freshness that ideally complements the rich character of the purée without overpowering the delicate maritime notes. Thanks to the vintage’s maturity, the wine’s profile remains complex, which particularly strengthens the aromatic connection to the brown butter in the recipe. The result is a harmonious interplay that highlights the noble qualities of the winter cod and brings the subtle nuances of the hazelnuts into the spotlight, making this wine the ideal companion for sophisticated fish dishes and ensuring an incomparable balance that turns every sip into a special experience.
The recipe:
Skrei (winter cod) with a hazelnut crust served on a bed of parsnip purée
Equipment
- 1 Pfanne
- 1 kleiner Topf
- 1 Pürierstab oder Standmixer
- 1 Backblech
Ingredients
- 400 g Skrei-Loin Winter cod fillets
- 50 g Hazelnuts chopped
- 30 g breadcrumbs Panko
- 50 g softened butter For the crust
- 400 g Parsnips
- 100 ml cream
- 20 g Butter for the purée
- 1 Organic lemon abrasion
- sea salt
- White pepper
- A few sprigs of fresh parsley
- Olive oil for sautéing
Instructions
PREPARATION:
- Wash and peel the parsnips.
- Cut the vegetables into small cubes.
- Finely chop the hazelnuts.
- Mix the nuts with the panko and the softened butter.
- Add the lemon zest and a pinch of salt to the nut mixture.
- Rinse the skrei and pat it very dry.
- Cut the fish into two equal portions.
COOKING STEPS:
- Cook the parsnips in the cream and a little water until tender.
- Pour out some of the liquid and catch it in a container.
- Puree the parsnips with the butter until smooth.
- Add cooking liquid as needed until the consistency is right.
- Season the purée with salt and pepper.
- Preheat the oven to 200 degrees on the broil setting.
- Sear the skrei briefly in olive oil, cooking only the underside
- Spread the hazelnut mixture over the top of the fish to form a crust.
- Press the dough lightly.
- Finish cooking the skrei in the oven for about 6 to 8 minutes.
- The crust should be golden brown and crispy.
SERVE:
- Spoon a generous portion of parsnip purée onto the plates.
- Place the skrei, crust-side up, in the center of the purée.
- Garnish the plate with a little chopped parsley.
- Pour the Reserve Chardonnay from Hawke’s Bay into elegant glasses.
- Serve the dish immediately, while the fish is still perfectly translucent.
RECOMMENDED SIDE DISHES:
- Tender spinach leaves
- Romanesco florets sautéed in brown butter
- Crispy Parsnip Chips
Nutrition
