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Edler Skrei mit nussiger Kruste auf cremigem Püree neben einem Glas Chardonnay, der ideale Wein aus Neuseeland von Cellardoor24.

Skrei (winter cod) with a hazelnut crust served on a bed of parsnip purée

This recipe for skrei with a hazelnut crust pays homage to winter Michelin-starred cuisine and combines delicate winter cod with regional winter ingredients. The dish captivates with its interplay of textures—from the flaky fish flesh to the crispy nut crust and the creamy parsnip purée. Paired with a complex Chardonnay from Hawke’s Bay by Cellardoor24, you’ll create a moment of pure indulgence that impresses with its aromatic depth and elevates winter dining to a whole new level.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Cuisine Modern European
Servings 2 people
Calories 620 kcal

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

Calories: 620kcalCarbohydrates: 32gProtein: 38gFat: 34g
Keyword Chardonnay, Fish recipe, Hawke’s Bay, hazelnut, New Zealand, parsnip, Skrei, Winter cod, Winter Cuisine
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