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Pollock with creamed mushrooms

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Pollock with creamed mushrooms is quick to make and is therefore perfect for a hectic family of four.
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    • 720 g pollock
  • Muchroom sauce
    • 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
    • Tagliatelle, according to pack instructions
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  1. Heat oil in a pan and fry the chanterelles and garlic until soft.
  2. Add the cream and boil until you have a thick, smooth sauce, around 7-10 minutes.
  3. 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.
  4. Turn after around 4 minutes. When the fish flakes, after about 6-8 minutes, it is done.
  5. Add the chives to the sauce when it is nice and thick. Serve with the tagliatelle.
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