A seasonal fish dish full of elegance: Skrei, also known as ‘winter cod’, is available in top quality from January to April and delights with its firm, flavoursome meat. Combined with a velvety lemon butter and crunchy winter vegetables, the result is a light but deeply flavoured dish.
➡ But which wine goes perfectly with this dish? In this article, you’ll find out why an elegant white wine with freshness and minerality is the ideal accompaniment to the skrei dish. 🍷🐟
🍷 Perfect wine pairing for skrei with lemon butter
Why does a white wine go perfectly with this dish?
The skrei brings a delicate sweetness and firm flesh, while the lemon butter adds a slight acidity and creaminess. The winter vegetables provide earthy flavours that require a wine with freshness, minerality and light fruit.
1st Chablis (France, Burgundy)
✔ Warum passt es perfekt?
- Cool minerality & fresh citrus notes complement the lemon butter
- Slight saltiness & fine acidity harmonise with the fish
- Subtle fruit (green apple, lemon) provides balance
➡ Tip: A Chablis Premier Cru adds even more depth to the pairing.
2. dry Riesling (Germany, Mosel or Rheingau)
✔ Why does Riesling work so well?
- Fine acidity and freshness ideally complement the butter sauce
- Flavours of lime, apricot & peach underline the lemon notes
- Light minerality matches the structure of the Skreis
➡ Tip: A Riesling Kabinett or Spätlese dry from the Moselle is an excellent choice.
3rd Grüner Veltliner Smaragd (Wachau, Austria)
✔ Why is Grüner Veltliner a great alternative?
- Fine herbal notes & peppery flavour complement the winter vegetables
- Fresh citrus flavours harmonise with the butter
- Good structure & light melting go perfectly with the fish
➡ Tip: A Grüner Veltliner Smaragd from the Wachau adds elegance to the pairing.
Fried skrei with lemon butter & winter vegetables
Cooking utensils
- 1 Pan for the fish
- 1 Pot for the vegetables
- 1 Small pot for the lemon butter
- 1 Cutting board & knife
Ingredients
For the Skrei:
- 2 Skrei fillets (approx. 180 g each)
- 2 EL Olive oil
- 1 TL Butter
- Salt & white pepper
For the lemon butter:
- 50 g Butter
- 1 TL Lemon juice
- 1 TL Lemon zest (grated)
- 1 TL chopped parsley
For the winter vegetables:
- 150 g Brussels sprouts (halved)
- 1 Carrot (cut into fine strips)
- 1 Parsnip (cut into cubes)
- 1 EL Olive oil
- Salt & pepper
Preparation
- Prepare the winter vegetables:Blanch the Brussels sprouts, carrot & parsnip in salted water, then sauté in olive oil.
- Make the lemon butter:Melt the butter, stir in the lemon juice, lemon zest & parsley.
- Fry the skrei:Fry the fish fillets in olive oil & butter over a medium heat for 2-3 minutes per side until golden brown.
- To serve:Drizzle the skrei with lemon butter & serve with winter vegetables.
