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–+ servings

Fried skrei with lemon butter & winter vegetables

Roasted skrei with lemon butter & winter vegetables is a light but aromatic fish dish that is perfect for the cooler months of the year. The skrei is gently seared to preserve its delicate texture and finished with a fresh lemon butter. It is accompanied by seasonal winter vegetables, rounded off with a fine herbal note.
The ideal wine accompaniment? Chablis, Riesling or Grüner Veltliner emphasize the freshness of the fish and harmonize perfectly with the lemon butter.
➡ Perfect for an elegant winter dish with wine pairing! 🍷🐟
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course
Cuisine European cuisine (French-Nordic inspired)
Servings 2 People
Calories 600 kcal

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.

Nutritional values per portion

Calories: 600kcalCarbohydrates: 20gProtein: 45gFat: 30g
Keyword Chablis with fish, Fish with winter vegetables, fried skrei, Lemon butter recipe, Skrei recipe, Skrei with lemon butter, Skrei with white wine, Wine with fish, Winter cod
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