Pollock fillet, image © Christian Sarramon
- Four ½-lb. (250-g) thick pieces of pollock fillet, skin-on
- 14 oz. (400 g) small chanterelles
- 3 ½ tablespoons (50 g) butter
- 2 cloves garlic, crushed
- A few sprigs flat-leaf parsley, chopped
- Salt and freshly ground pepper
- Olive oil as needed
Wash the chanterelles under running water, and dry them carefully using a clean cloth. Sauté them in a pan with the butter. After about 5 minutes, when they are done, add the garlic and chopped parsley.
In another pan, heat some olive oil over medium heat. Cook the fish fillets with their skin side down. After a few minutes, the fish should become slightly transparent, and the skin should be crisp.
Season with salt and pepper, and scatter with chopped parsley.
Serve the pollock fillets with the chanterelles.
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Why not follow up this meal with French Bistro's recipe for rum babas?