Marcus Wareing's Pan Fried Pollock with Mushroom and Mushroom Veloute
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Ingredients
For the Pollock:
For the Mushroom Veloute:
For the Wild Mushrooms:
Method
Step 1
To make the mushroom velouté, start by heating the olive oil in a large, wide saucepan until it begins to froth. Add the onion, garlic, tarragon, thyme and bay leaves and season well with salt and pepper.
Step 2
Increase the heat to medium-high, add 150g each of button and chestnut mushrooms (reserving the rest to finish the sauce later) and cook for 10-15 minutes, until any liquid that seeps out of the mushrooms has almost cooked away. Add the wine and madeira. Let them reduce before adding 200ml of the stock and the double cream; simmer gently for 10 minutes.
Step 3
Remove the tarragon stalks and bay leaves. Puree the velouté in a blender or use a hand blender and blend until smooth. To loosen it up, add the rest of the stock and a knob of butter and whizz again. You know your sauce is ready when it is the same consistency of cream. Season with salt and pepper to taste.
Step 4
To cook the pollock, heat the oil in a large non-stick frying pan until smoking. Season the fish on both sides then place gently in the pan. Cook on medium-high heat for 3-4 minutes on one side until golden, season with salt, then carefully turn the fish over and colour the other side. Add the butter and cook for a further 2 minutes until the fish is cooked through, frequently basting it with the melted butter. You know the pollock is ready when a skewer goes through the centre of the fillet without resistance. Remove the fish and rest on a paper kitchen towel, basting one last time with oil from the pan.
Step 5
Heat the pan your fish was cooked in with the butter, add the wild mushrooms to the pan until cooked then stir in some fresh parsley and cook for a few minutes until golden.
Step 6
Heat the velouté on a low heat and add some more madeira and a squeeze of lemon juice. Separate the remainder of your tarragon leaves from the stalks, finely chop, and add to the sauce along with the reserved sliced chestnut and button mushrooms. Warm through for a few minutes. Season with salt and pepper to taste.
Step 7
Place the fish on a serving dish, spoon the cooked wild mushrooms on top (with a squeeze of lemon) and serve with the velouté on top or on the side.