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Pollack With Mushrooms    HT  MC  British    40mins

Serve 4    Hot   Fish   Alcohol  Main course  Eggless  Britain  Europe



450g/1lb. Pollack fillets

Salt and pepper

1 Tomato, skinned and sliced

50g/2oz Mushrooms, thinly sliced

300ml/10fl.oz Dry Cider

50g/2oz Butter

25g/1 oz. Flour

50g/2oz Cheddar Cheese, grated

Sliced Tomato and Freshly chopped Parsley to garnish




1. Preheat oven to 190C, 375F, Gas mark 5.


2. Cut the pollack into small pieces and place in a lightly greased ovenproof dish, with a sprinkling of salt and pepper, the tomato and the mushrooms. Pour the cider over the fish and dot the top with half the butter.


3. Cover with a piece of greaseproof paper and bake in the centre of the oven for about 20 minutes. 


4. After this time, strain off the liquor, and use it to make a sauce as follows. Keep the fish warm.


5. Melt the remaining butter in a pan and add the flour. Cook, stirring for 1-2 minutes then add the strained liquor little by little stirring all the time. Bring to the boil and season to taste. Pour over the fish.


6. Sprinkle the fish with grated cheese. Garnish with slices of tomato and return to the oven for 10-15 minutes to brown. Sprinkle with the chopped parsley before serving.




More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Cuts of Fish

General Fish Prep & Cooking Times  

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