Pollock with creamed mushrooms is quick to make and is therefore perfect for a hectic family of four.
Ingredients
servings
gpollock
Muchroom sauce
gcleaned chanterelles
tspchopped garlic
turns of a pepper grinder
tspsalt
dldouble cream
bunch finely chopped chives
tbspoil 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.
