Winter Cod Fillet (skrei) in Fine White Wine Mustard Sauce

5 from 9 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 490 kcal


  • 900 g Fresh skrei fillet
  • 1 tbsp Sifted flour
  • Fleur de Sel, white pepper
  • Some organic coriander leaves and dried lovage
  • 200 ml Dry white wine
  • 1 tbsp Virgin olive oil
  • 1 clove of garlic finely chopped, 2 shallots finely diced
  • 300 ml Self-Cooked fish stock or ready-made product
  • 200 ml Cream with at least 30% fat content
  • 50 ml Noilly Prat
  • 1 tsp Mustard powder
  • 1 Bay leaf
  • 1/2 tsp Szechuan pepper ground in a mortar
  • 1 tsp red pepper berries
  • 1 tbsp lemon juice
  • 1 pinch of Sugar
  • 20 g Butter
  • 1 handful of parsley leaves for garnish


  • Preheat the oven to 150 °. Season the fillets lightly with fleur de sel, pepper, organic coriander leaves and lovage and dust with flour.
  • Place the fillets in a buttered casserole dish and place the dish in the oven for about 15 minutes on the 2nd rail from the bottom. Then pour in half of the white wine.
  • In the meantime, add the onion and garlic to the pan and sauté in a little olive oil until translucent. Deglaze with fish stock, add cream and reduce by about half. Then stir in the mustard powder (if possible, do not use ready-made mustard because the mustard taste should not be superficial), stir in the wormwood, the red pepper berries and the Szechuan pepper and season the sauce with lemon juice, sugar and salt.
  • Pour the sauce over the fish and stir gently in the baking dish. Cook for another 15-20 minutes. Then remove the bay leaf from the sauce and serve it together with the portioned fillet pieces on preheated plates.
  • Either go with parsley potatoes tossed in butter, mashed potatoes with garlic and olives, rice or tagliatelle.


Serving: 100gCalories: 490kcalCarbohydrates: 23.1gProtein: 4.9gFat: 42.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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