Pollock fillet with oyster mushrooms

Ingredients for 2 servings:

• 300 g pollock fillet(s)
• 1 tbsp butter
• 60 g onion(s), cut into strips
• 120 g cream
• 250 g oyster mushrooms, cleaned
• 1 tsp, heaped parsley, freshly chopped
• 2 dashes lemon juice
• Salt and pepper from the mill
• some caraway powder
• possibly sauce thickener, lighter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

ready in no time

Cut the cleaned oyster mushrooms into large cubes. Sauté the onions in butter, deglaze with the cream, add the mushrooms, and season with salt, pepper, and a little caraway. Stir in a squeeze of lemon juice and simmer for about 5 minutes. Then stir in the parsley. Thicken with a little sauce thickener, if desired. Meanwhile, cover a wide-bottomed pot with a little water, season with salt, pepper, and a squeeze of lemon juice. Add the fish fillets, not stacked, and simmer gently for about 5-8 minutes, depending on the thickness. Arrange on plates and serve with boiled potatoes.