in Recipes

Pollock fillets on mushroom, mustard and cream sauce

updated

Spread the love

Ingredients for 2 servings:

  • 3 pollock fillets
  • 1 tbsp rapeseed oil or safflower oil for the fish
  • 1 small onion(s)
  • 1 clove(s) garlic
  • 1 tbsp oil
  • 1 can mushrooms, small
  • 50 ml cream
  • 1 tsp mustard
  • 1 pinch of cornstarch
  • 1 pinch(s) of sugar
  • some lemon juice
  • e.g. salt and pepper
  • e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and chop the onions and garlic. Sauté in oil, then add the mushrooms and their stock and bring to a simmer. Whisk the cornstarch with the cream and mustard, stir in, and bring to a boil. Season to taste with lemon juice, salt, pepper, sugar, and chili. Fry the pollock fillets in oil in advance. Serve the sauce first, then the fish. Serve with mashed potatoes, potatoes, salad, or potato and parsley root mash.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Parsley root and potato mash

Beetroot Jerusalem artichoke patties