Name: Pollock with creamed mushrooms
Yield: 4
Ingredients: 720 g pollock; 250 g cleaned chanterelles; 1 tsp chopped garlic; 3 turns of a pepper grinder; 1 tsp salt; 2 dl double cream; 1 bunch finely chopped chives; 1 tbsp oil for frying; 0 Tagliatelle, according to pack instructions

Pollock with creamed mushrooms

Easy

Pollock with creamed mushrooms is quick to make and is therefore perfect for a hectic family of four.

Ingredients

servings

- 720 g 1 pollock
Muchroom sauce
- 250 g 1 cleaned chanterelles
- 1 tsp 1 chopped garlic
- 3 1 turns of a pepper grinder
- 1 tsp 1 salt
- 2 dl 1 double cream
- 1 1 bunch finely chopped chives
- 1 tbsp 1 oil for frying
- Tagliatelle, according to pack instructions

Procedure

Heat oil in a pan and fry the chanterelles and garlic until soft.
Add the cream and boil until you have a thick, smooth sauce, around 7-10 minutes.
Season the fish with salt and pepper. Heat sunflower oil in a frying pan and fry the fish with the skin side up. Start at a high heat then turn the heat down after a couple of minutes.
Turn after around 4 minutes. When the fish flakes, after about 6-8 minutes, it is done.
Add the chives to the sauce when it is nice and thick. Serve with the tagliatelle.

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